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.
- 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
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.