Cowboy Butter Chicken Linguine
A creamy, flavorful pasta dish featuring tender chicken, zesty seasonings, and a rich, buttery sauce for a comforting meal.
Ingredients
Pasta and Chicken
- 8 ounces linguine pasta Can substitute with fettuccine or spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces For variations, can substitute with shrimp or tofu
Seasonings and Sauce
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic salt
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup cowboy butter, divided (4 tablespoons) A compound butter, can be made from softened butter mixed with garlic, herbs, and spices
- 0.75 cup heavy cream
- 1 teaspoon garlic salt Add to the sauce
- 0.25 teaspoon crushed red pepper flakes Increase for more spiciness
- 0.5 teaspoon lemon juice
Garnish
- to taste lemon slices For garnish
- to taste fresh parsley, chopped For garnish
Instructions
Cooking Pasta
- Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
Cooking 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 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.
Preparing 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.
Combining Ingredients
- Add the cooked linguine and chicken to the skillet and toss to coat in the sauce. Stir in the lemon juice.
Serving
- Garnish with lemon slices and chopped parsley, and serve immediately.
Notes
To store leftovers, place Cowboy Butter Chicken Linguine in an airtight container and refrigerate. It will stay fresh for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream to loosen the sauce.