Instructions
Step 1: Cook the linguine according to package instructions. Drain and set aside.
Step 2: Season the cubed chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Step 4: Stir in the Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, and chopped parsley. Let the cowboy butter sauce simmer for 2-3 minutes.
Step 5: Add the cooked linguine to the skillet and toss to coat in the sauce. Stir in the Parmesan cheese and cooked chicken. Mix well to combine.
Step 6: Garnish with extra parsley and more Parmesan if desired. Serve warm with lemon wedges on the side.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or cream to revive the sauce. Not recommended for freezing due to the butter-based sauce and pasta texture.
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