Ingredients
Scale
- 12 oz linguine pasta
- 1 lb chicken breast, diced
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 lemon, juiced
- 1 tsp dried herbs (e.g., parsley, basil, or thyme)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sear the chicken until golden and cooked through, about 4–6 minutes. Remove chicken and set aside.
- Lower heat to medium and add the remaining 2 tablespoons of butter to the skillet. Melt and add the minced garlic, cooking until fragrant (about 30–45 seconds).
- Stir in the Dijon mustard and lemon juice, scraping up any browned bits from the pan. Add the dried herbs and season with salt and pepper.
- Return the chicken to the skillet and toss to coat in the sauce. Heat for 1–2 minutes to meld flavors.
- Add the drained linguine to the skillet and toss well to coat the pasta with the cowboy butter sauce. Taste and adjust seasoning.
- Serve hot, optionally garnished with extra herbs or a squeeze of lemon.
Notes
Use room-temperature butter for faster melting. Optionally, add red pepper flakes for a kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian