Description
This Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish featuring tender chicken tenderloins seared to perfection and tossed in a rich, buttery sauce infused with garlic, Dijon mustard, smoked paprika, and a hint of lemon. Garnished with fresh parsley, this comforting meal comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken tenderloins
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp cooking oil (such as vegetable or olive oil)
Pasta
- 12 oz linguine pasta
- Salt, for pasta water
Sauce
- 4 tbsp unsalted butter
- 3 cloves fresh garlic, minced
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice
Garnish
- 2 tbsp fresh parsley, chopped
- Optional: lemon wedges and grated Parmesan cheese for serving
Instructions
- Season and Sear Chicken: Season the chicken tenderloins evenly with salt, black pepper, and smoked paprika. Heat a tablespoon of oil in a hot skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic, Dijon mustard, smoked paprika, and optional red pepper flakes. Stir and cook for 1-2 minutes until fragrant and well combined. Then, add the fresh lemon juice and stir to incorporate.
- Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, usually around 9-11 minutes. Reserve 1/2 cup of the starchy pasta water, then drain the linguine.
- Combine Chicken and Pasta: Slice or leave the chicken tenderloins whole as preferred and return them to the skillet with the sauce. Add the drained linguine and toss everything together to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Garnish and Serve: Sprinkle freshly chopped parsley over the pasta and chicken. Serve warm, with optional lemon wedges and grated Parmesan cheese on the side for added brightness and flavor.
Notes
- For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
- You can substitute chicken breast or thighs if tenderloins are not available.
- Reserve pasta water carefully as it helps in creating a smooth sauce that clings to the pasta.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- To keep the chicken juicy, avoid overcooking during the searing step.
- Parmesan cheese adds a nice cheesy flavor but can be omitted to keep the recipe lighter.
