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
- lemon slices, for garnish
- parsley, chopped for garnish
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually 8-10 minutes. Drain the pasta and set it aside to keep warm.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until hot. Add the bite-sized chicken pieces in a single layer. Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook the chicken for 3-4 minutes without moving it, until the underside is golden brown.
- Add cowboy butter and finish cooking 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 keep warm: Transfer the cooked chicken to a plate and tent with foil to maintain warmth 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. Use a spatula to scrape up the browned bits from the pan, stirring until the butter has melted and the sauce is smooth and heated through.
- Toss pasta and chicken in sauce: Add the cooked linguine and chicken back into the skillet. Toss gently to coat everything evenly with the creamy cowboy butter sauce.
- Finish with lemon juice and garnish: Stir in the lemon juice to add brightness. Serve the linguine garnished with fresh lemon slices and chopped parsley for color and a fresh herbal note.
Notes
- Make sure not to overcrowd the skillet when cooking chicken to achieve a nice golden sear.
- Use fresh lemon juice for best flavor instead of bottled.
- Cowboy butter is a blend of butter, herbs, and spices; if unavailable, you can make a simple compound butter with garlic, paprika, and a bit of cayenne pepper.
- The recipe can be made gluten free by substituting linguine with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg
