Butter Chicken Pasta (Print Version)

# Ingredients:

→ Main

01 - 8 oz of linguine noodles
02 - 2 big chicken breasts without skin or bones

→ Cowboy Butter Sauce

03 - 4 finely chopped garlic cloves
04 - ½ cup of unsalted butter
05 - 1 teaspoon onion powder
06 - Minced parsley — 1 tablespoon
07 - 1 tablespoon fresh thyme
08 - A pinch of crushed red pepper flakes (if you like)
09 - Salt and pepper — season to your taste
10 - 1 teaspoon of smoked paprika
11 - 1 cup chicken stock
12 - 1 tablespoon fresh lemon juice

→ Garnish

13 - Parmesan cheese, grated freshly

# Instructions:

01 - Sprinkle spices over the chicken. Brown it in a pan with 2 tablespoons of butter for about 6–7 minutes on each side until golden and cooked through. Move it to a plate when done.
02 - Follow the directions on the pasta package to cook the linguine. Before draining, save a cup of the starchy pasta water.
03 - In the same pan, melt the leftover butter. Cook the garlic and herbs for a bit, stir in the broth, and squeeze in the lemon juice. Let it simmer for a couple of minutes.
04 - Cut up the chicken. Coat the pasta with the sauce, adding the saved pasta water if it feels dry. Toss the chicken in gently. Add a finishing touch of herbs and Parmesan.

# Notes:

01 - Keep some of the pasta water to thin out the sauce if needed
02 - You can tweak how spicy it is by adjusting red pepper flakes
03 - Feel free to make the sauce more or less spicy to your taste