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