Easy Cowboy Butter Chicken Linguine with Roasted Red Peppers

Instructions:

Step 1: Cook the linguine according to package instructions. Drain and set aside.

Step 2: Season the sliced chicken with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through. Remove from the skillet and set aside.

Step 3: In the same skillet, melt butter and add minced garlic. Cook for 1–2 minutes until fragrant. Stir in red pepper flakes (if using), Dijon mustard, Worcestershire sauce, and chicken broth. Simmer for 3–4 minutes.

Step 4: Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 2 minutes.

Step 5: Add the roasted red peppers and cooked chicken back into the skillet. Toss to coat.

Step 6: Add the cooked linguine and toss everything together until well combined. Garnish with chopped parsley before serving.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.