Cowboy Butter Chicken Linguine
Hawaiian Macaroni Salad is a creamy pasta dish featuring tender chicken, garlic-butter sauce, and vibrant flavors—perfect for picnics, potlucks, or busy weeknight dinners.
Ingredients
- 2 boneless skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes optional
- ½ cup unsalted butter softened
- 2 Tbsp fresh parsley chopped
- 1 Tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 Tbsp Dijon mustard
Instructions
- Boil linguine in salted water until al dente (8–10 minutes). Reserve ¼ cup pasta water, drain, and set aside.
- Season chicken with spices. Sear in olive oil over medium heat for 5–7 minutes until golden and cooked through. Set aside.
- Melt butter in same skillet. Add Parmesan, broth, cream, Dijon, lemon juice, and optional red pepper flakes. Simmer 2–3 minutes to thicken.
- Add chicken and pasta to sauce. Toss to coat. Use reserved pasta water to loosen if needed.
- Stir in parsley. Taste, adjust seasoning, and serve warm.