Description
This Cowboy Butter Chicken Linguine is a rich and flavorful dish combining tender chicken bites seasoned and cooked to golden perfection, tossed with linguine pasta in a creamy, buttery sauce infused with garlic and a hint of spice. Garnished with fresh lemon slices and parsley, it offers a comforting yet zesty meal perfect for a quick, satisfying dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup (4 tablespoons / 57 g) cowboy butter, divided
Sauce
- ¾ cup (178.5 g) heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
Garnish
- Lemon slices, for garnish
- Parsley, chopped for garnish
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and set it aside while you prepare the rest of the dish.
- Cook Chicken: Season the chicken bites with paprika, garlic salt, kosher salt, and pepper. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Add half of the cowboy butter (2 tablespoons) to the skillet and continue cooking the chicken until browned and fully cooked through, about 3 more minutes.
- Prepare Sauce: In the same skillet, melt the remaining 2 tablespoons of cowboy butter over medium heat. Pour in the heavy cream, then add 1 teaspoon garlic salt and ¼ teaspoon crushed red pepper flakes. Stir the mixture well and let it simmer for 2-3 minutes until the sauce thickens slightly and is well combined.
- Combine Dish: Add the cooked linguine and chicken back into the skillet with the creamy sauce. Toss everything together thoroughly to coat the pasta and chicken. Stir in ½ teaspoon of lemon juice to brighten the flavors.
- Serve: Plate the linguine and chicken with sauce. Garnish generously with fresh lemon slices and chopped parsley for a fresh, vibrant finish. Serve immediately.
Notes
- You can substitute cowboy butter with a compound butter made by mixing butter with garlic, herbs, and spices if unavailable.
- Adjust red pepper flakes to control the spiciness of the dish.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- For a lighter dish, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to avoid drying out the sauce.
