Cowboy Butter Chicken Linguine (Print Version)

# Ingredients:

→ Pasta

01 - 8 ounces linguine

→ Chicken

02 - 11⁄2 pounds boneless skinless chicken breasts, cut into 1-inch bites
03 - 2 tablespoons extra virgin olive oil
04 - 1⁄2 teaspoon paprika
05 - 1⁄2 teaspoon garlic salt
06 - 1⁄2 teaspoon kosher salt
07 - 1⁄4 teaspoon pepper

→ Sauce

08 - 1⁄4 cup (4 tablespoons/57g) cowboy butter, divided
09 - 3⁄4 cup (178.5g) heavy cream
10 - 1 teaspoon garlic salt
11 - 1⁄4 teaspoon crushed red pepper flakes
12 - 1⁄2 teaspoon lemon juice

→ Garnish

13 - Lemon slices
14 - Parsley, chopped

# Instructions:

01 - Bring a large pot of salted water to boil. Cook linguine until al dente according to package directions. Drain and set aside.
02 - Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and season with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes until golden brown on one side.
03 - Add 2 tablespoons cowboy butter to the skillet. Flip chicken pieces and cook for another 3-4 minutes until internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
04 - Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up brown bits from pan and stir until butter melts.
05 - Add cooked linguine and chicken back to the skillet, tossing to coat in sauce. Stir in lemon juice. Garnish with lemon slices and parsley before serving.

# Notes:

01 - Can be made spicier by adding more red pepper flakes
02 - Ensure pasta is al dente as it will continue cooking slightly in the sauce
03 - Sauce can be adjusted to desired thickness by adding more cream