Creamy Chicken Linguine Butter (Printable Version)
Linguine and chicken in creamy, garlicky cowboy butter with Parmesan and lemon. Fast, flavorful weeknight main.
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cubed
02 -
225 g linguine pasta
03 -
15 ml olive oil
04 -
15 g unsalted butter
→ Seasonings
05 -
5 g garlic powder
06 -
5 g onion powder
07 -
2.5 g smoked paprika
08 -
0.5 g cayenne pepper, optional
09 -
Salt and freshly ground black pepper, to taste
10 -
2 g crushed red pepper flakes, optional
→ Sauce Ingredients
11 -
113 g unsalted butter, softened
12 -
8 g fresh parsley, finely chopped
13 -
15 ml lemon juice
14 -
25 g Parmesan cheese, grated
15 -
60 ml chicken broth
16 -
60 ml heavy cream
17 -
15 ml Dijon mustard
# Steps to Follow:
01 -
Boil linguine in a large pot of salted water until al dente. Reserve 60 ml of pasta water and drain the remainder.
02 -
Season chicken cubes with garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken until golden and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, melt the butter. Add chicken broth, heavy cream, Dijon mustard, and red pepper flakes if desired. Simmer until the sauce thickens slightly.
04 -
Return cooked chicken and drained linguine to the skillet. Toss thoroughly to coat with the sauce. Stir in Parmesan, parsley, and lemon juice. Adjust consistency with reserved pasta water as needed.
05 -
Garnish the dish with additional parsley and Parmesan if desired. Serve immediately while warm.
# Additional Notes:
01 -
Replace chicken with shrimp or tofu for variation.
02 -
Add spinach or cherry tomatoes for enhanced nutrition and color.
03 -
Omit cayenne and red pepper flakes for a milder flavor profile.