Description
Tender chicken and al dente linguine tossed in a creamy, slightly spicy cowboy butter sauce for a comforting and flavorful weeknight meal.
Ingredients
- 8 ounces linguine
- 1½ 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 and chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add seasoned chicken and cook until golden on one side, about 3–4 minutes.
- Add 2 tablespoons of cowboy butter to the skillet, flip the chicken, and cook until browned and fully cooked (165°F internal temperature). Remove chicken and tent to keep warm.
- Lower heat, add remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes, scraping up brown bits until butter melts.
- Add linguine and chicken back into skillet, tossing to coat thoroughly. Stir in lemon juice.
- Serve garnished with lemon slices and chopped parsley.
Notes
- Swap chicken breasts for thighs or add bell peppers, spinach, or cherry tomatoes for variety.
- For extra creaminess, add shallots, garlic, Dijon mustard, Parmesan, and pasta water.
- Store leftovers in airtight container in fridge for up to 3–4 days.
- Reheat with a splash of water, heavy cream, or reserved pasta water to keep sauce creamy.
- Reduce or omit crushed red pepper flakes to adjust spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
