Description
A creamy and flavorful pasta dish featuring tender chicken in a rich cowboy butter sauce, served with linguine.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 8 oz linguine pasta
- 1/4 cup butter (for sauce)
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the linguine pasta according to package instructions, then drain and set aside.
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until cooked through and golden brown. Remove from the skillet and set aside.
- In the same skillet, melt 1/4 cup of butter over medium heat. Add the minced garlic, thyme, oregano, and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon juice, and bring the mixture to a simmer. Let it cook for 2-3 minutes to thicken slightly.
- Slice the cooked chicken into strips and return it to the skillet with the sauce. Add the cooked linguine and toss everything together to coat in the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, you can add grated Parmesan cheese to the sauce just before tossing in the pasta.
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
- This dish pairs well with a side of garlic bread or a simple salad.