Description
A creamy and flavorful Cowboy Butter Chicken Linguine combines tender seasoned chicken with a rich cowboy butter sauce tossed with linguine pasta, garnished with fresh lemon and parsley for a delightful dinner option.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Chicken
- 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
- 2 tablespoons cowboy butter (divided use)
Sauce
- 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
Garnish
- Lemon slices
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring salted boiling water to a boil and cook the linguine pasta according to package directions until al dente. Drain the pasta thoroughly and set it aside.
- Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Season the chicken pieces with paprika, garlic salt, kosher salt, and black pepper. Add the chicken to the skillet and cook until golden brown and fully cooked, approximately 6-8 minutes. In the last moments of cooking, add 2 tablespoons of cowboy butter to the skillet to melt and coat the chicken. Remove the cooked chicken from the skillet and set aside.
- Prepare Sauce: Reduce the skillet heat to low. Add the remaining cowboy butter (about 2 tablespoons), heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir continuously, scraping the bottom to incorporate any browned bits, and cook until the butter is fully melted and the sauce is smooth.
- Toss Pasta and Chicken: Add the cooked linguine and chicken back into the skillet with the sauce. Toss everything gently to evenly coat the pasta and chicken with the sauce. Stir in the lemon juice for brightness.
- Garnish and Serve: Serve the linguine garnished with fresh lemon slices and chopped parsley to enhance flavor and presentation.
Notes
- Ensure chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Adjust crushed red pepper flakes to taste for spiciness.
- Use fresh parsley and lemon slices just before serving for best freshness.
- If cowboy butter is not available, consider substituting with a flavored compound butter with herbs and spices.
- Reserve some pasta water if needed to loosen sauce consistency.
