Cowboy Butter Chicken Linguine (Print-Friendly Version)
Tender chicken and linguine in a buttery, zesty sauce ready in just 25 minutes.
# What You Need:
→ Pasta
01 -
8 oz linguine pasta
→ Chicken
02 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
03 -
1 tbsp extra virgin olive oil
04 -
1 tsp paprika
05 -
1 tsp garlic salt
06 -
1/2 tsp kosher salt
07 -
1/4 tsp ground black pepper
→ Sauce
08 -
4 tbsp cowboy butter, divided
09 -
3/4 cup heavy cream
10 -
1/4 tsp crushed red pepper flakes
11 -
1 tbsp fresh lemon juice
→ Garnish
12 -
2 tbsp chopped fresh parsley
13 -
Lemon slices, optional
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 8–10 minutes. Drain and set aside without rinsing.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and season with paprika, garlic salt, kosher salt, and pepper. Cook undisturbed for 3–4 minutes until browned.
03 -
Add 2 tablespoons of cowboy butter to skillet. Flip chicken pieces and cook for another 3–4 minutes until golden and internal temperature reaches 165°F.
04 -
Transfer cooked chicken to a plate and tent with foil. Reduce heat to low and add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Stir and scrape up browned bits to flavor the sauce.
05 -
Return chicken to skillet and add drained linguine. Toss gently to coat with sauce. Add lemon juice and toss again to incorporate. Keep heat low to prevent sauce from separating.
06 -
Sprinkle with chopped parsley and garnish with lemon slices if desired. Serve immediately.
# Important Notes:
01 -
Cut chicken into uniform pieces to ensure even cooking and tender texture.
02 -
Cowboy butter can be made in advance and stored in the fridge for up to one week.
03 -
Add a splash of milk when reheating to maintain sauce consistency.