Description
This Cowboy Butter Chicken Linguine is a delicious and hearty pasta dish featuring tender pieces of seasoned chicken cooked in a rich cowboy butter sauce, combined with creamy heavy cream, a hint of spice from red pepper flakes, and brightened with fresh lemon juice and parsley. Perfect for a comforting weeknight dinner with a flavorful twist.
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 (for cooking chicken)
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, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Cook linguine according to package directions in salted boiling water until al dente. Drain well and set aside to keep warm.
- Prepare Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with paprika, garlic salt, kosher salt, and black pepper. Add chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 6-8 minutes. Add 2 tablespoons of cowboy butter during the last few minutes of cooking to melt into the chicken. Remove the cooked chicken from the skillet and set aside.
- Make Sauce: Reduce the heat to low. Add the remaining cowboy butter and heavy cream to the same skillet, scraping up any browned bits from the chicken for extra flavor. Stir in garlic salt and crushed red pepper flakes, cooking gently until the butter is melted and the sauce is heated through and slightly thickened.
- Combine and Serve: Return the cooked linguine and chicken to the skillet with the sauce. Toss thoroughly to coat the pasta and chicken evenly in the sauce. Stir in the lemon juice to brighten the flavors. Serve immediately, garnished with fresh lemon slices and chopped parsley for freshness and color.
Notes
- Use fresh cowboy butter for best flavor, or substitute with compound butter made with garlic, herbs, and spices.
- Do not overcook the chicken to keep it tender and juicy.
- Add extra crushed red pepper flakes for more heat if desired.
- This dish pairs well with a crisp green salad and crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove.
