Butter Chicken Linguine (Print Version)
Linguine and chicken in creamy garlic butter, brightened with lemon and Parmesan. Perfect for a simple dinner in half an hour.
# Ingredients:
→ Main Ingredients
01 -
8 oz linguine noodles
02 -
1 tbsp butter
03 -
2 chicken breasts, no bones or skin, chopped into cubes
04 -
1 tbsp olive oil
→ Seasonings
05 -
Salt and pepper, to your liking
06 -
½ tsp smoked paprika
07 -
1 tsp onion powder
08 -
½ tsp crushed red pepper flakes (use if you'd like)
09 -
¼ tsp cayenne pepper (optional)
10 -
1 tsp garlic powder
→ Sauce Ingredients
11 -
1 tbsp Dijon mustard
12 -
¼ cup cream (heavy)
13 -
¼ cup Parmesan cheese, shredded
14 -
2 tbsp parsley, chopped fresh
15 -
½ cup butter, unsalted and soft
16 -
¼ cup chicken broth
17 -
1 tbsp lemon juice
# Steps:
01 -
Cook the pasta in salty water until firm but not overcooked. Save ¼ cup of pasta water and drain the rest.
02 -
Sprinkle the chicken cubes with garlic and onion powders, paprika, cayenne (if using), salt, and pepper. Use olive oil to cook until the pieces are done and have a golden color. Put it aside.
03 -
Use the same pan to melt the butter. Add garlic, broth, cream, mustard, and some red pepper flakes. Let it bubble and thicken slightly.
04 -
Mix the chicken and noodles with the sauce in the pan. Toss to coat everything evenly. Stir in Parmesan, parsley, and lemon juice. Use the saved pasta water to adjust thickness if needed.
05 -
Top with parsley and sprinkle on more Parmesan before eating. Serve it while it's warm.
# Notes and Tips:
01 -
You can swap the chicken for shrimp or tofu.
02 -
Add spinach or cherry tomatoes for extra veggies.
03 -
Leave out cayenne and crushed red pepper if you want it less spicy.