Cowboy Butter Chicken Linguine
Tender chicken and al dente linguine tossed in a creamy, zesty cowboy butter sauce, ready in about 25 minutes.
Equipment
- Large pot
- Large skillet
- Spatula
Ingredients
- 8 oz linguine
- 1.5 lb boneless skinless chicken breasts cut into 1-inch bites
- 2 tbsp extra virgin olive oil
- 0.5 tsp paprika
- 0.5 tsp garlic salt for the chicken
- 0.5 tsp kosher salt
- 0.25 tsp pepper
- 0.25 cup cowboy butter 4 tablespoons / 57 g, divided
- 0.75 cup heavy cream 178.5 g
- 1 tsp garlic salt for the sauce
- 0.25 tsp crushed red pepper flakes
- 0.5 tsp lemon juice
- lemon slices for garnish
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken in a single layer and season evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, until golden brown.
- Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
- Remove the chicken from the pan, place onto a plate, and tent to keep warm.
- Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the browned bits in the pan, and stir until the butter has melted.
- Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
- Add the lemon juice and stir to combine.
- Serve garnished with lemon slices and chopped parsley.
Notes
Refrigerate leftovers in an airtight container for 3-4 days; reheat gently with a splash of water or cream. Freezing is not recommended, as the cream sauce may separate when thawed.
