Butter Chicken Linguine (Print-Friendly Version)
# What You'll Need:
→ Cowboy Butter
01 -
1/2 tsp red pepper flakes (leave out if you want less heat)
02 -
1 tsp paprika
03 -
2 tbsp lemon juice
04 -
1 tbsp Dijon mustard
05 -
2 tbsp fresh parsley, chopped up
06 -
4 garlic cloves, smashed or really finely chopped
07 -
1/2 cup unsalted butter
08 -
Black pepper, just enough for flavor
09 -
Salt, to your liking
→ Chicken Pasta
10 -
3/4 cup Parmesan, grated
11 -
12 oz linguine (or whatever long pasta you like)
12 -
1 cup heavy cream
13 -
1/2 tsp garlic powder
14 -
Salt, sprinkle to taste
15 -
Black pepper, sprinkle to taste
16 -
2 tbsp olive oil
17 -
1 lb chicken thighs or breasts, sliced thin
# Step-by-Step Directions:
01 -
Right before you dig in, toss on the parsley and more Parmesan for a nice finish.
02 -
Add the chicken and drained pasta back to your pan. Stir it all around until it’s totally coated. Splash in some of that pasta water if it seems too thick.
03 -
Next, pour in your lemon juice and cream while stirring. Dump in the Parmesan, too, and keep mixing until it all melts and goes smooth.
04 -
Keep using that pan. Drop in the butter and let it melt on medium. Sauté the garlic, mustard, paprika, chili flakes, salt, and pepper for a couple of minutes till it smells really good.
05 -
Fill up a big pot with water and salt it. Once it’s bubbling, throw in the linguine. Cook it so it’s not too soft, just how the box says. Reserve a bit of that water before draining.
06 -
Toss your sliced chicken with garlic powder, salt, and some pepper in a bowl. Warm up olive oil in a big skillet over medium-high. Brown the chicken for a few minutes on each side so it’s cooked through. Move it to a plate and put it aside for now.
# Helpful Notes:
01 -
Grab a block of Parmesan and shred it yourself so it melts better. The pre-packed stuff can stay a little clumpy.
02 -
Spice it up as much or as little as you want by playing with the chili flakes.
03 -
Don’t let the chicken sit in the pan too long or it’ll dry out and go tough.
04 -
Want a heavier sauce? Let it bubble for another minute or two, or stir in a little cornstarch mixed with water.