Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized cubes
8 ounces linguine pasta
Salt (for pasta water)
½ cup unsalted butter
4 garlic cloves, minced (or garlic powder to taste)
¼ cup chicken broth
¼ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Paprika, to taste
Cayenne pepper, to taste
Salt and black pepper, to taste
Red pepper flakes, to taste
Fresh chopped parsley (for garnish)
Grated Parmesan cheese (for garnish)
Reserved pasta water (about ¼ cup)
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the linguine until al dente according to package instructions.
Reserve about ¼ cup of the pasta water, then drain and set aside.
2. Cook the Chicken
Season the cubed chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper.
In a skillet over medium heat, heat a bit of olive oil and sauté the chicken until golden brown and fully cooked through. Remove and set aside.
3. Prepare the Cowboy Butter Sauce
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook until fragrant.
Stir in the chicken broth, heavy cream, Dijon mustard, lemon juice, and red pepper flakes.
Let the sauce simmer and thicken slightly. If it gets too thick, use a splash of the reserved pasta water to loosen it up.
4. Combine the Chicken and Sauce
Return the cooked chicken to the skillet and toss it in the sauce until fully coated and warmed through.
5. Assemble and Serve
Plate the linguine and spoon the buttery chicken and sauce over top.
Garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese.