Description
A quick and flavorful weeknight meal that combines tender chicken and silky linguine in a zesty cowboy butter sauce.
Ingredients
- 8 ounces linguine
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (4 tablespoons) cowboy butter
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fresh lemon juice
- Fresh lemon slices (for garnish)
- Chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season chicken with paprika, garlic salt, kosher salt, and black pepper. Add to the skillet in a single layer.
- Cook the chicken for 3-4 minutes without stirring until golden brown. Add 2 tablespoons of cowboy butter. Flip chicken and cook another 3-4 minutes until fully cooked.
- Remove chicken from the skillet and keep warm. Do not wipe out the skillet.
- Lower the heat and add remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Scrape up browned bits from the bottom and stir until sauce is smooth.
- Add the cooked linguine and chicken back to the skillet, tossing everything together until well coated in the sauce.
- Stir in the fresh lemon juice to brighten flavors. Adjust seasoning if necessary.
- Serve immediately, garnished with fresh lemon slices and chopped parsley.
Notes
For a vegetarian version, omit chicken and use extra vegetables. This dish can be easily customized with your favorite pasta or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian