Description
A quick and delicious meal featuring tender chicken and pasta in a rich, buttery sauce that’s perfect for weeknights.
Ingredients
Scale
- 12 ounces linguine or spaghetti
- 1.25 pounds chicken breast or thighs, cut into bite-size pieces
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 pinch cayenne or crushed red pepper, to taste
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 5 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- Zest of 1 lemon plus 2 tablespoons lemon juice
- 1 cup low sodium chicken broth
- 1 teaspoon honey or a pinch of sugar, optional
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped chives
- 1/2 cup freshly grated Parmesan, plus more for serving
- Red pepper flakes for serving
Instructions
- Boil the pasta in a large pot of salted water until slightly undercooked, reservING 1 cup of pasta water before draining.
- Season the chicken pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and a pinch of cayenne.
- Sear the chicken in a skillet with olive oil for 3 to 4 minutes on each side until golden brown.
- Make the cowboy butter sauce by melting butter, adding garlic, then whisking in mustard, lemon zest, lemon juice, remaining salt and pepper, and chicken broth.
- Combine the chicken with the pasta, parmesan cheese, parsley, chives, and a splash of pasta water.
- Serve immediately with extra parmesan and a sprinkle of red pepper flakes.
Notes
Adjust spiciness with cayenne or crushed red pepper. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg