Cowboy Butter Chicken Linguine

Name: Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 8 ounces linguine; 1 ½ pounds boneless skinless chicken breasts; 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; ¾ cup (178.5 g) heavy cream; 1 teaspoon garlic salt; ¼ teaspoon crushed red pepper flakes; ½ teaspoon lemon juice; Lemon slices; Parsley

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 people
Calories
761 kcal
Course
Main Course, Dinner

Cowboy Butter Chicken Linguine

Iris Hanson

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Delicious and zesty Cowboy Butter Chicken Linguine recipe. Tender chicken and al dente pasta in a flavorful cowboy butter sauce!

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Ingredients

Servings

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

Sauce

¼ cup (4 tablespoons / 57 g) cowboy butter, divided
¾ cup (178.5 g) heavy cream
1 teaspoon garlic salt
¼ teaspoon crushed red pepper flakes
½ teaspoon lemon juice
Lemon slices, for garnish
Parsley, chopped for garnish

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Instructions

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.
To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
Remove the chicken from the pan. Place onto a plate and tent to keep warm.
Reduce heat to low. Add the rest of the 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 the butter has melted.
Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
Add lemon juice. Stir to combine.
Serve the dish garnished with lemon slices.