Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Linguine
01 -
8 ounces linguine
→ Chicken
02 -
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch bites
03 -
2 tablespoons extra virgin olive oil
04 -
1/2 teaspoon paprika
05 -
1/2 teaspoon garlic salt
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon pepper
→ Sauce
08 -
1/4 cup (4 tablespoons / 57 g) cowboy butter, divided
09 -
3/4 cup (178.5 g) heavy cream
10 -
1 teaspoon garlic salt
11 -
1/4 teaspoon crushed red pepper flakes
12 -
1/2 teaspoon lemon juice
13 -
lemon slices, for garnish
14 -
parsley, chopped for garnish
# Instructions:
01 -
Boil salted water and cook linguine until al dente. Drain and set aside.
02 -
Season chicken with paprika, garlic salt, kosher salt, and pepper. Heat olive oil in a skillet and cook chicken until golden brown. Add cowboy butter and continue cooking until browned and cooked through.
03 -
In the same skillet, melt cowboy butter. Stir in heavy cream, garlic salt, and crushed red pepper flakes until combined.
04 -
Add cooked linguine and chicken to the skillet. Toss in the sauce, then add lemon juice and stir until well coated.
05 -
Garnish the dish with lemon slices and chopped parsley before serving.