Description
Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish featuring tender chicken bites cooked in a rich cowboy butter and cream sauce, tossed with linguine and garnished with fresh lemon and parsley. Ready in just 25 minutes, this meal combines bold spices and a creamy texture for a satisfying weeknight dinner.
Ingredients
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
Garnish
- Lemon slices
- Parsley, chopped
Instructions
- Cook pasta. 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 aside.
- Heat olive oil and season chicken. In a large skillet over medium-high heat, heat the olive oil until hot. Add the chicken pieces in a single layer, then season evenly with paprika, garlic salt, kosher salt, and pepper.
- Cook chicken first side. Let the chicken cook undisturbed for 3-4 minutes until the underside is golden brown.
- Add cowboy butter and flip chicken. Nestle 2 tablespoons of cowboy butter into the skillet, flip the chicken pieces, and continue cooking for another 3-4 minutes until browned and cooked through to an internal temperature of 165°F.
- Remove chicken and keep warm. Transfer the cooked chicken onto a plate and tent with foil to keep warm while preparing the sauce.
- Prepare the sauce. Reduce the skillet heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the pan. Use a spatula to scrape up any browned bits from the bottom and stir until the butter melts and the sauce thickens slightly.
- Toss pasta and chicken in sauce. Add the cooked linguine and chicken back into the skillet, tossing gently to coat everything evenly with the creamy sauce.
- Add lemon juice and combine. Stir in the lemon juice to add brightness and balance to the rich sauce.
- Serve and garnish. Plate the pasta and garnish with fresh lemon slices and chopped parsley for a fresh, vibrant finish.
Notes
- Use fresh lemon juice for the best flavor in the sauce.
- Ensure the chicken is cooked to 165°F for safety and juiciness.
- Cowboy butter is a spiced herb butter that adds richness and a slight kick; if unavailable, you can substitute with garlic herb butter.
- Drain pasta well to avoid a watery sauce.
- For a lighter option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
