Description
A bold, family-friendly American dish combining seared chicken with a rich cowboy butter sauce and garlic-infused pasta. Full of smoky, tangy, and herbal flavors with a quick prep.
Ingredients
2 medium chicken breasts, sliced thin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp olive oil
½ cup unsalted butter
4 cloves garlic, minced
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp red pepper flakes
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped (plus more for garnish)
12 oz linguine pasta
1 tsp salt (for boiling water)
Instructions
Preheat oven to 350°F (175°C).
Season chicken slices with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken until browned on edges (4-5 minutes), transfer to oven to finish cooking (10-12 minutes total).
In the same skillet, melt ½ cup butter over medium heat. Add garlic, Dijon mustard, lemon juice, red pepper flakes, Italian seasoning, parsley, and salt/pepper. Simmer 2-3 minutes to infuse flavor.
Cook linguine in salted boiling water until al dente (about 8-10 minutes). Drain and toss with sauce.
Serve chicken atop linguine, garnished with additional parsley.
Notes
Adjust spice level by reducing/skipping cayenne or red pepper flakes.
For extra richness, stir in a splash of heavy cream to the sauce.
Use any firm pasta (fettuccine or penne work well).
Serve with steamed broccoli or green salad on the side.
Nutrition
- Serving Size: 1 serving (approx. 3 oz pasta + 2 oz chicken)
- Calories: 620
- Sugar: 2g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 180mg