Cowboy Butter Chicken Pasta
A creamy and flavorful pasta dish with tender chicken and a rich cowboy butter sauce.
Ingredients
Main Ingredients
- 8 ounces linguine
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic salt
- 0.5 teaspoon kosher salt
- 0.25 teaspoon pepper
- 0.25 cup cowboy butter, divided
- 0.75 cup heavy cream
- 1 teaspoon garlic salt
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon lemon juice
- slices lemon, for garnish
- cup chopped parsley, for garnish
Instructions
- Boil a large pot of salted water. Cook the linguine until al dente according to package instructions, then drain and set aside.
- In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken in a single layer. Season the chicken with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes until golden brown on one side.
- Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken and cook until browned and reaches an internal temperature of 165°F, about 3-4 minutes more.
- Remove the chicken from the pan and keep warm.
- Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Scrape up the brown bits in the pan and stir until the butter melts.
- Add the cooked linguine and chicken to the skillet, tossing to coat everything in the sauce.
- Stir in the lemon juice.
- Serve the dish garnished with lemon slices and chopped parsley.
Notes
You can customize the spice level by adjusting the amount of crushed red pepper flakes.