Cowboy Butter Chicken Linguine: A Creamy, Flavorful Twist on Pasta Night
This Cowboy Butter Chicken Linguine recipe is a creamy and flavorful twist on pasta night! It’s easy to make, packed with savory ingredients, and perfect for a quick and satisfying dinner.
Ingredients
Scale
- 8 ounces linguine pasta
- 1 ½ 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
- ¼ cup (4 tablespoons) cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season with paprika, garlic salt, kosher salt, and black pepper. Cook for 3-4 minutes on one side, or until golden brown.
- Add Cowboy Butter and Finish Cooking Chicken: Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook until browned and cooked through (internal temperature of 165°F), about another 3-4 minutes. Remove the chicken from the skillet and set aside, covering to keep warm.
- Make the Sauce: Lower the heat to low and add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Stir, scraping up any browned bits from the bottom of the pan.
- Combine: Add the cooked linguine and chicken to the skillet and toss to coat in the sauce. Stir in the lemon juice.
- Serve: Garnish with lemon slices and chopped parsley, and serve immediately.
Find it online: https://cookupjoy.com/cowboy-butter-chicken-linguine/