Description
A bold and creamy pasta dish featuring seared chicken tossed in a zesty cowboy butter sauce with herbs, garlic, mustard, and lemon, served over linguine.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp chopped fresh thyme
- 8 oz linguine pasta
- Grated parmesan cheese (optional, for serving)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet and sear chicken until golden and fully cooked; remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add Dijon mustard, red pepper flakes, smoked paprika, lemon juice, and zest to the skillet; stir to combine.
- Add chopped parsley, chives, and thyme; stir to blend into the sauce.
- Cook linguine according to package instructions until al dente, then drain.
- Slice the cooked chicken and return it to the skillet.
- Add the cooked linguine to the skillet and toss everything until well combined and heated through.
- Serve hot, garnished with grated parmesan cheese if desired.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- Replace linguine with zucchini noodles for a low-carb option.
- Adjust red pepper flakes to control the spice level.
- A splash of white wine in the sauce adds depth.
- Reheat with a splash of broth to keep the sauce smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
