Cowboy Butter Chicken Linguine
A delightful dish combining buttery chicken with linguine pasta and zesty lemon for a quick and impressive weeknight dinner.
Ingredients
Pasta and Chicken
- 8 oz linguine pasta Use your choice of pasta for variations.
- 1 lb chicken breasts, cut into bite-sized pieces Fresh, organic chicken recommended.
Butter Sauce
- 4 tbsp butter Monitor the butter to prevent browning.
- 4 cloves garlic, minced Do not overcook to avoid bitterness.
- 2 tbsp Dijon mustard Can substitute with yellow mustard.
- 1 pcs lemon, juiced Freshly squeezed for the best flavor.
- 1 tsp dried herbs (such as thyme or parsley) Adjust to personal preference.
- Salt and pepper to taste Essential for seasoning.
- Grated Parmesan cheese for serving (optional) Add for creaminess.
Instructions
Preparation
- Cook the linguine according to package instructions, usually in salted boiling water for 8-10 minutes until al dente. Drain and set aside.
Cooking
- In a large skillet over medium heat, melt the butter until bubbly.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.
- Stir in the Dijon mustard and lemon juice, mixing well to coat the chicken.
- Add the cooked linguine to the skillet and toss gently to coat the pasta with the sauce.
- Sprinkle in the dried herbs and stir to combine.
Serving
- Plate the linguine and top it with grated Parmesan cheese if desired. Serve hot.
Notes
For a more polished presentation, twirl the linguine for a nest-like appearance before serving. A side of crusty bread and a fresh garden salad balance the meal.