Cowboy Butter Chicken Pasta (Printer-Friendly Version)
# What You'll Need:
→ Pasta
01 -
8 ounces linguine pasta
→ Chicken & Seasonings
02 -
1½ pounds chicken breasts, cut into 1-inch pieces
03 -
2 tablespoons extra virgin olive oil
04 -
½ teaspoon paprika
05 -
½ teaspoon garlic salt
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon black pepper
→ Sauce
08 -
¼ cup cowboy butter, divided
09 -
¾ cup heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon red pepper flakes
12 -
½ teaspoon fresh lemon juice
→ Garnish
13 -
Fresh lemon slices
14 -
Chopped fresh parsley
# Let's Cook!:
01 -
Bring a large pot of salted water to a boil. Cook linguine until al dente following package directions. Drain and set aside.
02 -
Heat oil in a large skillet over medium-high heat. Add chicken pieces in one layer, season with paprika, garlic salt, kosher salt, and pepper. Cook until golden brown, about 3-4 minutes.
03 -
Add 2 tablespoons cowboy butter to the pan. Flip chicken pieces and cook another 3-4 minutes until done (165°F). Remove to a plate and cover.
04 -
Lower heat. Add remaining cowboy butter, cream, garlic salt, and pepper flakes. Scrape up any brown bits and stir until butter melts.
05 -
Add pasta and chicken back to the pan, toss in the sauce. Stir in lemon juice and garnish with lemon slices and parsley before serving.
# Recipe Notes:
01 -
This zesty pasta combines tender chicken with a rich, buttery sauce for a hearty meal.