Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ For the Pasta
01 -
8 ounces linguine
→ For the Chicken
02 -
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
03 -
2 tablespoons extra virgin olive oil
04 -
½ teaspoon paprika
05 -
½ teaspoon garlic salt
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon pepper
→ For the Sauce
08 -
¼ cup (4 tablespoons) cowboy butter, divided
09 -
¾ cup heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon crushed red pepper flakes
12 -
½ teaspoon lemon juice
→ Garnish
13 -
Lemon slices
14 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, following the package instructions. Drain and set aside.
02 -
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add chicken pieces in a single layer. Season with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes on one side until golden brown. Add 2 tablespoons cowboy butter, flip chicken, and cook another 3-4 minutes until internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
03 -
Reduce skillet heat to low. Add remaining 2 tablespoons cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes. Scrape up browned bits from bottom of skillet and stir until butter melts and sauce is smooth.
04 -
Add cooked linguine and chicken back to the skillet. Toss everything together until evenly coated in sauce. Stir in lemon juice. Serve hot, garnished with lemon slices and fresh parsley.
# Notes:
01 -
If cowboy butter is unavailable, use regular butter with cayenne, garlic, parsley, and lemon juice
02 -
Linguine can be substituted with fettuccine or spaghetti
03 -
Adjust crushed red pepper flakes to your preferred heat level