Description
Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish featuring tender chicken bites cooked in a rich cowboy butter sauce, blended with heavy cream and spices, then tossed with perfectly cooked linguine. This quick skillet recipe delivers a creamy, spicy, and zesty meal perfect for weeknight dinners or casual gatherings.
Ingredients
Pasta
- 8 ounces linguine
Chicken and Seasonings
- 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
- Chopped parsley
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Heat olive oil and add chicken. In a large skillet over medium-high heat, heat the olive oil until hot. Add the chicken pieces in a single layer. Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook undisturbed for 3-4 minutes until the bottom side is golden brown.
- Add cowboy butter and flip chicken. Nestle 2 tablespoons of cowboy butter into the skillet with the chicken. Flip the chicken pieces and cook for another 3-4 minutes until browned and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove chicken and tent to keep warm. Transfer the cooked chicken to a plate and cover loosely 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 skillet. Use a spatula to scrape up the browned bits from the bottom of the pan and stir until the butter is fully melted and the sauce is smooth and creamy.
- Toss pasta and chicken in sauce. Add the cooked linguine and chicken back into the skillet. Toss everything together to coat the pasta and chicken evenly in the creamy cowboy butter sauce.
- Add lemon juice and garnish. Stir in the lemon juice to add a slight tang. Serve the dish garnished with lemon slices and chopped parsley for a fresh, vibrant finish.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Adjust crushed red pepper flakes to taste for desired spice level.
- Use fresh lemon slices and chopped parsley to brighten flavors and presentation.
- Cowboy butter is a flavorful compound butter; if unavailable, substitute with a mix of butter, garlic, herbs, and spices.
- For a lighter version, use half-and-half instead of heavy cream, though sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
