Description
Cowboy Butter Chicken Linguine is a creamy and savory pasta dish that combines tender chicken bites with al dente linguine in a zesty cowboy butter sauce, ready in under 30 minutes.
Ingredients
- 8 ounces linguine
- 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) cowboy butter, divided
- ¾ cup 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
- In a large pot, bring salted water to a boil. Add linguine and cook until al dente as per package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Season with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until golden.
- Add 2 tablespoons of cowboy butter to the skillet. Flip chicken and cook until browned and cooked through, about another 3-4 minutes.
- Remove the chicken from the skillet and set aside, covered to keep warm.
- Lower heat to low, add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir, scraping up browned bits from the pan.
- Add cooked linguine and chicken to the skillet, tossing to coat in the sauce. Stir in lemon juice.
- Garnish with lemon slices and chopped parsley before serving.
Notes
- Use rotisserie chicken for a quicker prep time.
- Customize spice level by adjusting red pepper flakes.
- Swap in veggies like bell peppers or spinach for added nutrition.
- Store leftovers in the fridge for 3-4 days in an airtight container.
- Reheat with a splash of cream or water to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 155mg
