Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces linguine
→ Chicken
02 -
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
03 -
2 tablespoons extra virgin olive oil
04 -
½ teaspoon paprika
05 -
½ teaspoon garlic salt
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon pepper
→ Sauce
08 -
¼ cup (4 tablespoons / 57 g) cowboy butter, divided
09 -
¾ cup (178.5 g) heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon crushed red pepper flakes
12 -
½ teaspoon lemon juice
→ Garnish
13 -
Lemon slices
14 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
02 -
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Season evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, until golden brown.
03 -
Add 2 tablespoons cowboy butter to the skillet. Flip chicken pieces and cook until browned and cooked through to an internal temperature of 165°F, approximately 3-4 minutes more.
04 -
Remove chicken from the pan, transfer to a plate and tent with foil to keep warm.
05 -
Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until butter has completely melted.
06 -
Add the cooked linguine and chicken back to the skillet, tossing thoroughly to coat in the sauce.
07 -
Add lemon juice and stir to combine all ingredients.
08 -
Plate the pasta and garnish with fresh lemon slices and chopped parsley.
# Notes:
01 -
For the richest flavor, allow the chicken to properly brown before turning.
02 -
If sauce becomes too thick, add a splash of pasta cooking water to thin it.