How to Make It
Add plenty of salt to a big pot of boiling water and cook your linguine until barely tender following the package timing. Before draining, save ¼ cup of the water.
Rub the chicken with onion powder, smoked paprika, garlic powder, optional cayenne, and some salt with pepper. Sear in warmed olive oil over medium-high in a large pan. Cook through and get it browned before setting it aside to stay warm.
In the skillet you used for chicken, melt a pat of butter and stir in broth, cream, Dijon mustard, and some red chili flakes if you like. Let it bubble and thicken for 2-3 minutes, stirring all the time.
Toss the cooked linguine and chicken back into the pan with the sauce. Mix in Parmesan cheese, chopped parsley, and a splash of lemon juice. Use the saved pasta water if it looks too thick.
Divide onto plates, sprinkle with extra Parmesan and parsley on top, and bring it right to the table for serving.
Extra Suggestions
- Cowboy butter typically combines herbs and spices with butter. Here, it’s made into a rich sauce for bold flavor.
- Switch things up by using tofu or shrimp instead of chicken. Adding spinach or cherry tomatoes at the end gives it more color and texture.
- Leave out cayenne and red pepper if you prefer a gentler heat but still want all the flavor.
- Pasta water is key for making the sauce nice and creamy—don’t skip it.
Things You’ll Need
- A big pot
- A large frying pan
- A sturdy wooden spoon
Allergen Information
Always read labels for allergens and consult your doctor if unsure.
- Includes dairy (cream, Parmesan, butter).
- Contains gluten (from pasta).
Nutritional Breakdown (Per Serving)
This is for general info and isn’t a replacement for professional advice.
- Calories: 650.5
- Fat Content: 36.8 grams
- Carbohydrates: 45.2 grams
- Protein Content: 40.1 grams
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