Cowboy Butter Chicken Linguine
A fast and comforting weeknight meal featuring linguine coated in a rich butter and Dijon sauce, complemented by tender chicken and fresh herbs.
Ingredients
Pasta
- 12 oz linguine (Use a good brand for firm texture. Stir occasionally so it does not stick.)
Chicken
- 2 cups cooked and sliced chicken (Rotisserie chicken makes this a time saver. Slice or shred into bite-sized pieces.)
Sauce
- 1/2 cup unsalted butter (Unsalted gives you control over seasoning. Use high quality butter for best flavor.)
- 4 cloves garlic, minced (Mince finely so it melts into the sauce.)
- 2 tbsp Dijon mustard (Dijon adds tang and depth.)
- 1 medium lemon, juiced (Fresh lemon brightens the sauce. Add more if you want extra zing.)
- 1/4 cup fresh herbs (parsley and thyme), chopped (Fresh herbs lift the dish.)
- Salt to taste (Add in small amounts and taste as you go.)
- Pepper to taste (Freshly ground black pepper gives warmth.)
Instructions
Cooking the Pasta and Sauce
- Cook the linguine according to package instructions, then drain.
- In a large pan, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant.
- Stir in the Dijon mustard and lemon juice, mixing well.
- Add the cooked chicken and let it warm through.
- Toss in the cooked linguine and fresh herbs.
- Season with salt and pepper to taste, and serve immediately.
Notes
Serve on a warm platter for a family-style meal. Parmesan can be added for added creaminess. Leftovers can be stored in the fridge for up to 3 days.