Description
Creamy cowboy butter chicken linguine is a rich and flavorful pasta dish featuring tender seasoned chicken tossed with linguine in a zesty, buttery cream sauce with hints of garlic, lemon, and spice.
Ingredients
- 8 ounces linguine pasta
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- 1½ teaspoons garlic salt, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (4 tablespoons) cowboy butter, divided
- ¾ cup heavy cream
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Chopped fresh parsley, 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.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season with paprika, ½ teaspoon garlic salt, kosher salt, and black pepper. Cook for 3–4 minutes until golden brown.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken and cook another 3–4 minutes until browned and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Reduce the heat to medium-low. In the same skillet add the remaining 2 tablespoons cowboy butter, heavy cream, remaining 1 teaspoon garlic salt, and crushed red pepper flakes. Stir while scraping up browned bits until the butter melts and the sauce becomes smooth.
- Return the cooked chicken to the skillet and add the drained linguine. Toss everything together until well coated in the sauce. Stir in the lemon juice.
- Serve immediately garnished with lemon slices and chopped fresh parsley.
Notes
- For extra flavor, add freshly grated Parmesan cheese before serving.
- If the sauce becomes too thick, add a small splash of pasta cooking water to loosen it.
- Adjust crushed red pepper flakes to control the spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 135 mg
