Herb Butter Chicken Pasta (Print Version)
# Ingredients:
→ Main
01 -
2 big chicken breasts without bones or skin
02 -
8 oz linguine noodles
→ Cowboy Butter Sauce
03 -
½ cup butter, unsalted
04 -
4 cloves garlic, finely chopped
05 -
1 tablespoon fresh parsley, chopped
06 -
1 tablespoon thyme leaves, fresh
07 -
1 teaspoon paprika, smoked
08 -
1 teaspoon powder from onions
09 -
½ teaspoon red pepper flakes, crushed (if you want)
10 -
pepper and salt as needed
11 -
1 cup broth made from chicken
12 -
1 tablespoon juice from a lemon
→ Garnish
13 -
Parmesan cheese, newly grated
# Instructions:
01 -
Add spices to chicken pieces. Brown them in 2 tablespoons butter until they're golden and done inside, about 6-7 minutes each side. Put them aside for now.
02 -
Get the linguine ready following box instructions. Don't forget to save 1 cup of the cooking water before you drain it.
03 -
Using the same pan, melt what's left of the butter. Toss in garlic and herbs to cook. Pour in broth with lemon juice and let it bubble for 2-3 minutes.
04 -
Cut the chicken into slices. Mix the pasta and sauce well, adding some cooking water if it's too thick. Add chicken pieces. Top with Parmesan and fresh herbs.
# Notes:
01 -
Keep some pasta water handy to thin out the sauce if needed
02 -
You can throw in more or fewer red pepper flakes based on how hot you like it
03 -
Feel free to make your sauce with more kick or keep it mild