Cowboy Butter Chicken Linguine

Found this dish on Facebookpost by Quotidian Recipes.

It's delish!!!   I switched the heavy cream to cooking cream, and skipped the chilli flakes and added a tiny dash of white vinegar.

Family said I have to make it again!

 

 Ingredients:

12 oz linguine pasta

1 lb chicken breast, sliced

2 tbsp olive oil

4 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tsp Dijon mustard

1 tsp paprika

1/2 tsp chili flakes, optional

1/2 tsp Italian seasoning

Salt and pepper, to taste

Fresh parsley, for garnish

 

Instructions:

Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Drain and set aside. This takes about 8 to 10 minutes, depending on the pasta.

Heat the olive oil in a large skillet over medium heat.

Season the sliced chicken with salt, pepper, and paprika, then cook until golden and fully cooked through. Remove the chicken and set aside. This usually takes about 8 to 10 minutes total.

 

In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the Dijon mustard, Italian seasoning, and chili flakes if using.

Pour in the chicken broth and heavy cream, then simmer for 3 to 4 minutes until the sauce thickens slightly.

Stir in the Parmesan cheese until melted and smooth.

Return the cooked chicken and linguine to the skillet and toss until everything is evenly coated in the creamy sauce.

Garnish with fresh parsley and serve warm.

A salad or crusty bread would go nicely on the side. Leftovers can be reheated gently in a skillet with a splash of broth or water.