Cowboy Butter Linguini

If I could convince you to make pasta, it would be this one. Even if you don't like chicken, just make the sauce.. okay?

Ingredients:

• 1 pound boneless, skinless chicken breasts or tenders

• 12 ounces linguine pasta

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 3 tablespoons butter

• 4 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 teaspoon paprika

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1/2 cup chicken broth or reserved pasta water

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

• 1/4 cup fresh parsley, chopped

Directions

1.) Boil the linguine in salted water according to package directions. Before draining, reserve ½ cup of pasta water and set the pasta aside.

2.) Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 5-7 minutes until browned and cooked through. Remove from skillet and set aside.

3.) In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes; sauté about 1 minute until fragrant but not browned.

4.) Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape browned bits from pan bottom and gently simmer.

5.) Pour in heavy cream and half the chopped parsley. Stir gently and cook for 2 minutes until sauce thickens slightly.

6.) Return chicken to skillet, add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed to adjust sauce consistency.

7.) Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese. Serve immediately for best flavor.