Cowboy Butter Pasta (Print Version)

# Ingredients:

→ Main

01 - 8 oz of linguine noodles

02 - 2 large skinless, boneless chicken breasts

→ Cowboy Butter Sauce

03 - 1/2 cup of unsalted butter

04 - 4 garlic cloves, minced finely

05 - 1 tablespoon of freshly chopped parsley

06 - 1 tablespoon of thyme leaves, freshly picked

07 - 1 teaspoon of smoked paprika powder

08 - 1 teaspoon of onion seasoning

09 - 1/2 teaspoon of red pepper flakes (optional)

10 - salt and black pepper, amount to taste

11 - 1 cup of chicken stock

12 - 1 tablespoon of lemon juice

→ Garnish

13 - Parmesan cheese, finely grated

# Instructions:

01 - Rub chicken with seasoning. Cook in 2 tbsp butter for 6 to 7 minutes on each side until fully cooked and golden brown. Put aside to rest.

02 - Follow package directions to cook linguine. Before draining, save 1 cup of the pasta water.

03 - In the same pan, melt the rest of the butter. Cook garlic and herbs briefly. Stir in chicken stock and lemon juice, letting it simmer for about 2 minutes.

04 - Cut the cooked chicken into slices. Toss the pasta in the sauce, adding a little pasta water if it seems dry. Mix in chicken pieces. Add Parmesan and extra herbs on top before serving.

# Notes:

01 - Save a cup of the pasta water for adjusting the sauce later.

02 - Control the heat level by changing the amount of red pepper flakes.

03 - Add spice or tone it down depending on what you like.

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