Cowboy Butter Chicken Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, sliced into cubes
02 -
8 oz linguine pasta
03 -
1 tbsp olive oil
04 -
1 tbsp butter
→ Seasonings
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
½ tsp smoked paprika
08 -
¼ tsp cayenne pepper (totally up to you)
09 -
Salt and pepper, however much you want
10 -
½ tsp crushed red pepper flakes (for an extra bite)
→ Sauce Ingredients
11 -
2 tbsp chopped parsley (fresh is best)
12 -
¼ cup grated Parmesan
13 -
½ cup unsalted butter, at room temperature
14 -
1 tbsp lemon juice
15 -
1 tbsp Dijon mustard
16 -
¼ cup chicken broth
17 -
¼ cup heavy cream
# How to Make It:
01 -
Sprinkle with extra cheese and throw on some more parsley before eating. Dig in while it's still warm for the best taste.
02 -
Dump the noodles and chicken into your pan with that creamy sauce. Stir it around so everything picks up the flavor. Toss in the Parmesan, lemon juice, and parsley at the very end. If it’s too thick, just splash in some of that pasta water you saved.
03 -
Melt your butter back in the pan, toss in Dijon, chicken broth, a pinch of red pepper, some garlic, and pour in your cream. Let it simmer until it thickens a lot.
04 -
Season the chicken cubes with salt, pepper, paprika, garlic, cayenne, and onion powder. Brown the pieces in olive oil until fully done, then move out of the pan to rest a minute.
05 -
Boil your noodles in salty water and stop when they're just barely tender. Don’t forget to scoop out about a quarter-cup of that water before straining.
# Additional Tips:
01 -
Chicken not your thing? Swap in tofu or shrimp instead.
02 -
Try tossing in cherry tomatoes or baby spinach for something fresh.
03 -
If spicy isn’t for you, just leave out the hot stuff.