Cowboy Butter Chicken Linguine
A creamy and flavorful one-pan meal perfect for busy weeknights, featuring tender chicken and linguine pasta in a rich butter sauce.
Ingredients
Pasta
- 8 oz linguine pasta
Chicken and Sauce
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for quicker preparation.
- 1/2 cup unsalted butter Ensure butter is unsalted for better flavor control.
- 4 cloves garlic, minced Sauté until fragrant.
- 2 tbsp Dijon mustard
- 1 each Juice of 1 lemon Adjust based on taste preference for acidity.
- 1 tsp Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Parmesan cheese, for serving Sprinkle on top for added richness.
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Stir in the Dijon mustard, lemon juice, and Italian herbs. Mix well.
- Add the cooked chicken to the skillet, stirring to coat in the sauce. Season with salt and pepper.
- Add the cooked linguine to the skillet and toss everything together until well combined.
Serving
- Serve hot, topped with Parmesan cheese and chopped parsley.
Notes
For a lighter version, substitute the butter with olive oil and use whole grain linguine. Store leftovers in an airtight container for up to 3 days. Reheat with a little butter or water to loosen the sauce.