Cowboy Butter Chicken Linguine
Cowboy Butter Chicken Linguine is a creamy chicken pasta dish.
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- ¼ cup cowboy butter divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
Garnish
- Lemon slices
- Fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook the linguine according to package directions until al dente.
- Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer.
- Season with paprika, garlic salt, kosher salt, and black pepper.
- Cook for 3–4 minutes without stirring until golden brown.
- Add 2 tablespoons of cowboy butter to the skillet.
- Flip the chicken and continue cooking for another 3–4 minutes until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and keep warm.
- Reduce heat to low.
- Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet.
- Stir while scraping up the flavorful browned bits from the pan.
- Once the butter is melted and the sauce is smooth, add the cooked linguine.
- Return the chicken to the skillet.
- Toss until everything is evenly coated in the creamy sauce.
- Stir in the lemon juice.
- Serve the Cowboy Butter Chicken Linguine immediately garnished with lemon slices and fresh parsley.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Add spinach or mushrooms for extra vegetables.
- Freshly grated Parmesan pairs beautifully with the creamy sauce.
- Serve with garlic bread or a simple green salad.