Cowboy Butter Chicken Linguine
A delightful dish combining tender chicken and creamy butter sauce with linguine, perfect for busy nights.
Ingredients
For the pasta
- 8 ounces linguine or any pasta of your choice
For the chicken
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- to taste lemon slices, for garnish
- to taste parsley, chopped, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, add the olive oil. Once it’s hot, add the chicken in a single layer. Season the chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until it turns golden brown.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook until they are browned and reach an internal temperature of 165°F, about another 3-4 minutes.
- Remove the chicken from the pan and place it onto a plate to keep warm.
Sauce and Assembly
- Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Use a spatula to scrape up any brown bits in the pan, stirring until the butter has melted.
- Add the cooked linguine and chicken back to the skillet. Toss to coat everything in the sauce.
- Stir in the lemon juice and mix well. Serve the dish garnished with lemon slices and chopped parsley.
Notes
For storage, let the dish cool down to room temperature before storing in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream if the sauce thickens.