Cowboy Butter Chicken
This Cowboy Butter Chicken features tender chicken breasts cooked in a creamy garlic sauce served over linguine pasta.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
For the Pasta
- 12 ounces linguine pasta
For the Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chicken and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- Add butter and garlic to the skillet. Sauté for 1-2 minutes until fragrant.
- Stir in Dijon mustard, paprika, red pepper flakes, lemon juice, and lemon zest. Cook for another minute.
- Add chicken broth and bring to a simmer. Stir in heavy cream and parmesan cheese. Cook until heated through.
- Return chicken to the skillet and coat with the sauce. Serve over linguine and garnish with parsley.
Notes
You can adjust the spice level by adding more or less red pepper flakes.