Cowboy Butter Chicken Linguine with 5-Star Flavor
Indulge in this bold and creamy Cowboy Butter Chicken Linguine packed with irresistible flavor. Perfect for a quick and satisfying dinner.
Ingredients
Pasta
- 8 oz linguine cooked al dente
Chicken
- 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 0.5 tsp paprika
- 0.5 tsp garlic salt
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Sauce
- 4 tbsp cowboy butter divided
- 0.75 cup heavy cream
- 1 tsp garlic salt
- 0.25 tsp crushed red pepper flakes
- 0.5 tsp lemon juice
- lemon slices for garnish
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Season with paprika, garlic salt, kosher salt, and pepper. Sear for 3-4 minutes per side until golden brown and cooked through.
- Add 2 tablespoons cowboy butter to the skillet. Stir and flip chicken to coat, cooking until internal temperature reaches 165°F. Remove chicken and tent with foil to keep warm.
- Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir to deglaze and combine until sauce is smooth.
- Return linguine and chicken to the skillet. Toss well to coat everything in the creamy sauce. Add lemon juice and mix to finish.
- Serve warm, garnished with lemon slices and chopped parsley.
Notes
To enhance the richness, use freshly grated Parmesan on top. You can swap linguine for fettuccine or spaghetti as needed.