Description
Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish featuring tender bites of seasoned chicken cooked in a rich cowboy butter sauce, combined with al dente linguine and finished with a touch of lemon for brightness. This quick and satisfying meal comes together in under 30 minutes, making it perfect for a comforting 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
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
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside.
- Cook the chicken (first side): Heat a large skillet over medium-high heat and add the olive oil. Once hot, arrange the chicken pieces in a single layer in the skillet. Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes on one side until golden brown.
- Add cowboy butter and cook chicken (second side): Nestle 2 tablespoons of cowboy butter into the skillet with the chicken. Flip the pieces and continue cooking until they are browned and have reached an internal temperature of 165°F, about another 3-4 minutes.
- Remove chicken: Take the chicken out of the pan and place it on a plate. Tent with foil to keep warm.
- Make the sauce: Reduce the heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Use a spatula to scrape up the brown bits from the bottom and stir until the butter is melted and the sauce is smooth.
- Combine pasta and chicken with sauce: Add the cooked linguine and chicken back into the skillet. Toss everything gently to coat evenly in the sauce.
- Add lemon and garnish: Stir in the lemon juice to brighten the flavors. Serve the dish garnished with lemon slices and chopped parsley.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute cowboy butter with a mixture of butter, garlic, herbs, and spices if unavailable.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Reserve a bit of pasta water to loosen the sauce if it becomes too thick.
- Adding fresh parsley at the end adds a pop of color and fresh flavor.
