Ingredients
Equipment
Method
- Cook linguine in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.
- Season chicken with paprika, salt, and pepper. Sauté in a skillet with a bit of butter until golden. Set aside.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant.
- Stir in lemon juice, Dijon mustard, paprika, and red pepper flakes to form cowboy butter sauce.
- Return chicken to skillet and toss in cooked linguine. Add reserved pasta water as needed to loosen the sauce.
- Serve hot, topped with Parmesan and chopped parsley. Add chili flakes if desired.
Nutrition
Notes
Swap linguine with spaghetti, fettuccine, or even zucchini noodles. Use shrimp or steak instead of chicken for variation. Add a splash of heavy cream for extra richness. Adjust chili flakes for heat lovers. Serve with salad or garlic bread.