Description
Enjoy a flavorful and hearty Cowboy Butter Chicken Linguine made with tender chicken bites, al dente linguine, and a rich, zesty cowboy butter sauce. This quick and easy skillet meal combines creamy, garlicky flavors with a hint of spice and lemon, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce
- ¼ cup (4 tablespoons / 57 g) cowboy butter, divided
- ¾ cup (178.5 g) heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- lemon slices, for garnish
- parsley, chopped for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare the chicken: Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken pieces in a single layer. Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook the chicken for 3-4 minutes on one side until golden brown.
- Brown the chicken with butter: Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another 3-4 minutes until browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and keep warm on a plate tented with foil.
- Make the sauce: Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir and scrape up any brown bits from the pan until the butter melts completely and the sauce is smooth.
- Toss pasta and chicken in sauce: Add the drained linguine and cooked chicken back into the skillet. Toss everything together to coat well in the creamy cowboy butter sauce.
- Finish with lemon: Stir in the lemon juice for brightness and balance of flavors.
- Serve: Plate the linguine and chicken, then garnish with lemon slices and chopped parsley for a fresh, vibrant finish.
Notes
- For best results, use fresh cowboy butter or high-quality store-bought blend for rich flavor.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Reserve some pasta water if sauce needs thinning when tossing with linguine.
- Garnish with fresh parsley to add color and a mild herbaceous note.
