Description
A rich and flavorful Cowboy Butter Chicken Linguine recipe combining tender chicken bites with a creamy, spiced cowboy butter sauce tossed with al dente linguine. Ready in 25 minutes, this comforting pasta dish is perfect for a hearty weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 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. Drain and set aside.
- Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken bites with paprika, garlic salt, kosher salt, and pepper. Add the chicken to the skillet and cook until golden brown on all sides. Add ¼ cup cowboy butter to the skillet and continue cooking, stirring occasionally, until the chicken is browned and cooked through.
- Prepare Sauce: In the same skillet with remaining juices, melt additional cowboy butter if needed. Pour in the heavy cream, then add 1 teaspoon garlic salt and ¼ teaspoon crushed red pepper flakes. Stir continuously until the sauce is well combined and heated through.
- Combine Dish: Add the cooked linguine and chicken back into the skillet with the sauce. Toss everything together to ensure the pasta is fully coated. Stir in ½ teaspoon lemon juice to brighten the flavors.
- Serve: Plate the linguine and garnish with fresh lemon slices and chopped parsley. Serve immediately while warm.
Notes
- Cook the pasta just until al dente to prevent overcooking when combined with the sauce.
- Adjust the crushed red pepper flakes to control the spiciness of the dish.
- Cowboy butter can be substituted with compound butter or a mixture of butter and garlic if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
