Cowboy Butter Chicken Linguine (Print Version)

# Ingredients:

→ Main Components

01 - 2 boneless, skinless chicken breasts, cubed
02 - 225 grams linguine pasta

→ Seasoning & Cooking

03 - 15 ml olive oil
04 - 15 grams unsalted butter
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon smoked paprika
08 - 0.25 teaspoon cayenne pepper (optional)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Cowboy Butter Sauce

11 - 115 grams unsalted butter, softened
12 - 30 ml fresh parsley, chopped, plus more for garnish
13 - 15 ml lemon juice
14 - 30 grams grated Parmesan cheese
15 - 60 ml chicken broth
16 - 60 ml heavy cream
17 - 15 ml Dijon mustard
18 - 0.5 teaspoon crushed red pepper flakes (optional)

# Instructions:

01 - Cook the linguine pasta in generously salted boiling water according to package directions until al dente. Before draining, reserve approximately 60 ml of the starchy pasta water. Drain the cooked pasta thoroughly and toss with a drizzle of olive oil to prevent sticking. Set aside.
02 - In a small bowl, combine the garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Evenly coat the cubed chicken breasts with this spice mixture. Heat 15 ml olive oil and 15 grams butter in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook until golden brown and thoroughly cooked through, reaching an internal temperature of 74°C (165°F). Transfer the cooked chicken to a plate and loosely tent with foil to keep warm.
03 - Using the same skillet, reduce the heat to medium-low. Add the softened 115 grams unsalted butter and melt gently. Add a clove of minced garlic (if using fresh) or about 1/2 teaspoon of garlic powder to the melted butter and sauté for 30-60 seconds until fragrant. Pour in the chicken broth, lemon juice, and Dijon mustard, whisking continuously to combine. Allow the mixture to simmer for 2 minutes. Gradually whisk in the heavy cream and grated Parmesan cheese until fully incorporated and smooth. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
04 - Return the cooked chicken and any accumulated juices from the plate to the skillet with the Cowboy Butter sauce. Add the drained linguine to the skillet and gently toss to coat all the pasta and chicken thoroughly in the sauce. If the sauce appears too thick, gradually add some of the reserved pasta water, a tablespoon at a time, to achieve a silky consistency and help emulsify the sauce. Simmer for an additional 1-2 minutes, allowing the pasta to absorb the rich flavors of the sauce.
05 - Remove the skillet from the heat. Stir in most of the freshly chopped parsley, reserving a small amount for garnish. Sprinkle with additional black pepper and crushed red pepper flakes (if desired) for an extra kick. Transfer the Cowboy Butter Chicken Linguine to serving plates and garnish with the remaining chopped parsley and a fresh lemon slice. Serve immediately.

# Notes:

01 - For the best flavor, utilize high-quality butter; it makes a significant difference in the sauce's richness.
02 - When preparing the sauce, maintain a gentle, consistent heat to prevent the butter and cream from separating or 'breaking'.
03 - Always reserve some starchy pasta water. It's an excellent emulsifier and helps to create a luscious, silky sauce.
04 - Adjust the quantities of cayenne pepper and red pepper flakes according to your preference for heat.
05 - Consider variations such as substituting chicken with chorizo for a Southwestern twist, or Italian sausage for a Mediterranean flair. Incorporating seasonal vegetables can also enhance flavor and nutrition.

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