Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 12 oz dry linguine or penne pasta
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, snipped
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tsp Dijon mustard
  • 0.5 lemon, zested and juiced
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta cooking water

Instructions:

  1. Boil the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the chicken strips bone-dry with paper towels and season with sea salt and cracked black pepper.
  3. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken in a single layer for 4 minutes per side until a mahogany-colored crust forms and chicken is cooked through. Remove chicken from skillet and set aside.
  4. In the same skillet over medium heat, melt the butter. Add the minced garlic, parsley, chives, smoked paprika, red pepper flakes, and Dijon mustard. Sauté for 1-2 minutes until the aromatics are fragrant and bloomed.
  5. Whisk in the lemon zest, lemon juice, and heavy cream. Gradually stir in the Parmesan cheese and the reserved pasta water, whisking until the sauce is emulsified and silky.
  6. Add the cooked pasta and seared chicken back into the skillet. Toss thoroughly to coat every strand in the cowboy butter sauce. Serve immediately.