Chicken Butter Linguine (Print Version)

# Ingredients:

→ Main

01 - 8 oz of linguine noodles
02 - 2 big chicken breasts, boneless and skinless

→ Cowboy Butter Sauce

03 - 4 garlic cloves, minced
04 - 1 tablespoon chopped thyme
05 - ½ cup of butter, unsalted
06 - 1 teaspoon paprika (smoked)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon onion powder
09 - Salt and pepper as desired
10 - ½ teaspoon crushed red pepper (optional)
11 - 1 tablespoon lemon juice
12 - 1 cup of broth (chicken)

→ Garnish

13 - Parmesan cheese, freshly grated

# Instructions:

01 - Sprinkle spices on chicken. Heat 2 tablespoons butter and cook each side 6-7 minutes till they're golden and done. Put them aside.
02 - Follow the directions on the package to cook linguine. Keep 1 cup of the pasta water before draining.
03 - Use the same pan to melt leftover butter. Cook garlic and herbs, then pour in broth and lemon juice. Let it simmer for 2-3 minutes.
04 - Cut up the chicken. Stir the pasta into the sauce, add pasta water as needed. Mix in chicken and sprinkle Parmesan and herbs on top.

# Notes:

01 - Save some pasta water for thinning out the sauce
02 - Adjust spice levels with red pepper flakes if you'd like
03 - You can make the sauce more or less spicy depending on your taste

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