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