Cowboy Butter Chicken Linguine
### **Instructions:**
1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Cook the **linguine** according to package instructions until al dente (about **8–10 minutes**). Drain the pasta and set aside.
2. **Season and Cook the Chicken:**
– Season the **cubed chicken** with **garlic powder**, **onion powder**, **smoked paprika**, **cayenne pepper**, **salt**, and **pepper**.
– In a large skillet, heat the **olive oil** and **1 tbsp butter** over medium-high heat. Add the chicken and cook for **5–7 minutes**, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. **Prepare the Cowboy Butter Sauce:**
– In the same skillet, reduce the heat to medium. Add the **softened butter**, **chicken broth**, **heavy cream**, and **Dijon mustard**. Stir until the butter is melted and the sauce is smooth.
– Add the **lemon juice**, **grated Parmesan**, **crushed red pepper flakes** (if using), and **chopped parsley**. Stir for **2–3 minutes** until the sauce thickens slightly.
4. **Combine Everything:**
– Return the cooked **chicken** to the skillet. Add the cooked **linguine** and toss everything together to coat the pasta and chicken in the sauce. Cook for **1–2 minutes** to ensure everything is heated through.
5. **Serve:**
– Divide the pasta among plates, garnish with extra **parsley** or **Parmesan** if desired, and serve hot!
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### **Total Time:**
– **Preparation:** 10 minutes
– **Cooking:** 20 minutes
– **Total:** 30 minutes
### **Servings:** 4
