Cowboy Butter Chicken Linguine (Print Version)
Zesty linguine with chicken in a rich cowboy butter sauce. Ready in 25 minutes!
# Ingredients:
→ Pasta
01 -
8 ounces linguine
→ Chicken
02 -
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
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
→ Sauce
08 -
¼ cup (4 tablespoons / 57 g) cowboy butter, divided
09 -
¾ cup (178.5 g) heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon crushed red pepper flakes
12 -
½ teaspoon lemon juice
13 -
lemon slices, for garnish
14 -
parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain pasta and set aside.
02 -
To a large skillet over medium-high heat, add oil. Once hot, add chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
03 -
Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and an internal temperature of 165°F is reached, another 3-4 minutes.
04 -
Remove the chicken from the pan. Place onto a plate and tent to keep warm.
05 -
Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up brown bits in the pan using a spatula, stirring until the butter has melted.
06 -
Add the cooked linguine and chicken to the skillet, tossing to coat everything in the sauce.
07 -
Add lemon juice and stir to combine. Serve the dish garnished with lemon slices and chopped parsley.