Description
This Cowboy Butter Chicken Linguine combines tender, seasoned chicken cooked in a rich and creamy cowboy butter sauce, tossed with perfectly al dente linguine. Enhanced with garlic, smoky paprika, and a hint of red pepper flakes, this comforting pasta dish is garnished with fresh lemon slices and parsley for a bright finishing touch, making it a delightful meal perfect for any weeknight or casual dinner.
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
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
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Cook the linguine according to package directions in salted boiling water until it is al dente. Once cooked, drain the pasta thoroughly and set it aside to be added later.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with paprika, garlic salt, kosher salt, and black pepper. Add the chicken to the hot skillet and cook until golden brown and cooked through, about 6-8 minutes, making sure to stir occasionally. Towards the end of cooking, add 2 tablespoons of cowboy butter to the skillet to enhance flavor, then remove the chicken and set aside.
- Make Sauce: Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, 1 teaspoon of garlic salt, and crushed red pepper flakes to the skillet. Scrape up any browned bits from the bottom of the skillet and stir the ingredients until the butter has melted and the sauce is well combined and heated through.
- Combine and Serve: Add the cooked linguine and the cooked chicken back into the skillet with the sauce. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. Stir in the lemon juice to add a bright touch. Serve immediately, garnished with fresh lemon slices and chopped parsley for a fresh and vibrant finish.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- Cowboy butter is a seasoned compound butter; if unavailable, use a garlic herb butter as a substitute.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
