Description
This Cowboy Butter Chicken Linguine is a rich and flavorful dish featuring tender pieces of chicken sautéed with smoky paprika and garlic, combined with creamy cowboy butter sauce and linguine pasta. Topped with a hint of lemon and fresh parsley, it offers a delightful balance of savory and zesty flavors perfect for a quick and satisfying weeknight dinner.
Ingredients
Chicken
- 1½ lbs 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
Pasta
- 8 ounces linguine
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
Garnish
- Lemon slices
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain pasta well and set aside to keep warm.
- Sauté the Chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Season evenly with paprika, garlic salt, kosher salt, and black pepper. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through.
- Add Cowboy Butter to Chicken: Add 2 tablespoons of the cowboy butter to the skillet with the chicken. Flip pieces to coat and continue cooking until chicken reaches an internal temperature of 165°F. Remove the cooked chicken from the skillet and set aside.
- Make the Sauce: Lower the heat to low. Add the remaining 2 tablespoons cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir and scrape up any browned bits from the bottom of the pan. Continue stirring until the sauce becomes smooth and heated through.
- Combine Pasta & Chicken: Return the cooked linguine and chicken to the skillet with the sauce. Toss everything together thoroughly until the pasta and chicken are well coated in the rich cowboy butter sauce.
- Finish & Serve: Stir in the lemon juice to brighten the flavors. Garnish the dish with fresh chopped parsley and lemon slices. Serve the linguine hot and enjoy a hearty, flavorful meal.
Notes
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- For a lighter version, you may substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use freshly chopped parsley and lemon slices to add freshness and a pop of color when serving.
- Adjust crushed red pepper flakes to your heat preference for mild or spicier flavor.
- If cowboy butter is unavailable, a compound butter with garlic and herbs works well as a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 750mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
