Description

Tender chicken strips and al dente linguine tossed in a rich, smoky, garlicky cowboy butter sauce with smoked paprika, Dijon, and fresh herbs for a comforting yet adventurous weeknight meal.

Ingredients

Scale

12 ounces linguine pasta
1½ pounds chicken breast or thigh strips
Salt and pepper, to taste
2 tablespoons olive oil
6 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon crushed red-pepper flakes (optional)
1 tablespoon Dijon mustard
Juice of ½ lemon
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 tablespoon chopped fresh parsley
½ cup grated Parmesan cheese
Extra chopped parsley and lemon wedges, for garnish

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Instructions

Bring a large pot of salted water to a rolling boil. Cook linguine according to package instructions until al dente (8–10 minutes). Drain, reserving 1 cup pasta water, and set aside.
Pat chicken strips dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3–4 minutes until golden. Flip and cook 2–3 minutes more until cooked through. Transfer to plate and cover loosely.
Reduce heat to medium; add butter to skillet. Once melted, stir in minced garlic and cook 1 minute until fragrant, avoiding browning.
Lower heat to medium-low. Stir in smoked paprika, red-pepper flakes (if using), Dijon mustard, lemon juice, dried thyme, dried rosemary, and chopped parsley. Cook 1–2 minutes, stirring to emulsify sauce.
Return chicken to skillet; toss to coat and warm through 1–2 minutes.
Add cooked linguine to skillet; gently fold in with tongs. Add up to ¼ cup reserved pasta water as needed to loosen sauce.
Sprinkle Parmesan over pasta and chicken; toss until melted and creamy. Adjust seasoning with salt, pepper, or more lemon juice to taste.
Serve immediately, garnished with extra parsley and lemon wedges.

Notes

For more heat, increase red-pepper flakes or add cayenne. Swap chicken for pork tenderloin or shrimp adjusting cooking times. Chill bowl and whisk for stable whipped cream if adding. To lighten, replace part of butter with olive oil and stir in Greek yogurt.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 550mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg