Description
This Cowboy Butter Chicken Linguine is a rich and creamy pasta dish featuring tender chicken pieces sautéed in flavorful cowboy butter, then tossed with linguine and a luscious garlic cream sauce. Finished with a hint of lemon and fresh parsley, it’s a perfect weeknight dinner that’s simple yet indulgent.
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 Linguine: Cook the linguine according to the package directions in salted boiling water until al dente. Drain and set aside to keep warm.
- Prepare Chicken: Heat olive oil in a large skillet over medium-high heat. Season the 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, stirring occasionally. In the last moments of cooking, add 2 tablespoons of cowboy butter to the skillet and toss the chicken to coat. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the heat to low and add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Scrape up any browned bits from the bottom of the pan and stir until the butter is completely melted and the sauce is smooth.
- Combine and Serve: Return the cooked linguine and chicken to the skillet. Toss everything together to coat the pasta and chicken thoroughly with the sauce. Stir in the lemon juice for brightness. Serve the dish garnished with lemon slices and freshly chopped parsley for a fresh finish.
Notes
- For best results, use fresh parsley and fresh lemon slices to garnish just before serving.
- The cowboy butter adds a richly seasoned, slightly spicy taste; you can adjust the crushed red pepper flakes to your preferred spice level.
- If you want a lighter dish, substitute half-and-half for the heavy cream.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Linguine can be replaced with fettuccine or spaghetti if preferred.
