A fast and flavorful pasta dish made with seared chicken, linguine, and a zesty garlic-herb cowboy butter sauce. Ready in under 30 minutes for the perfect busy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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12 oz linguine
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1 lb boneless chicken breasts or thighs, sliced
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Salt, pepper, paprika to season
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1 tablespoon olive oil
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6 tablespoons unsalted butter
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4 garlic cloves, minced
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1 tablespoon Dijon mustard
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Juice of ½ lemon
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1 teaspoon paprika
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½ teaspoon red pepper flakes (adjust to taste)
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¼ cup chopped parsley
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1 tablespoon chopped chives or thyme (optional)
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⅓ cup grated Parmesan cheese
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Reserved pasta water (about ½ cup)
Instructions
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Cook linguine until al dente. Reserve 1 cup pasta water and drain.
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Season chicken with salt, pepper, and paprika. Sear in olive oil until golden and cooked through. Set aside.
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In same skillet, melt butter. Add garlic, mustard, lemon juice, paprika, and chili flakes. Stir until fragrant.
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Stir in herbs. Return chicken to pan along with pasta.
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Toss with reserved pasta water and Parmesan until glossy and coated.
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Adjust seasoning. Serve hot with extra parsley and Parmesan.