Description
Tender chicken and al dente linguine tossed in a creamy, zesty cowboy butter sauce with a touch of spice.
Ingredients
Units
Scale
- 8 oz linguine
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1‑inch bites
- 2 tbsp extra‑virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup (4 tbsp) cowboy butter, divided
- 3/4 cup heavy cream
- 1 tsp garlic salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp lemon juice
- Lemon slices, for garnish
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente; drain and set aside.
- Heat oil in a large skillet over medium‑high heat. Season chicken with paprika, garlic salt, salt, and pepper; cook 3–4 min per side or until golden brown.
- Add 2 tbsp cowboy butter; flip chicken and cook another 3–4 min until cooked through (internal temp 165 °F).
- Remove chicken; tent and set aside.
- Reduce heat to low. Add remaining butter, heavy cream, garlic salt, and red pepper flakes; stir and scrape up browned bits until butter melts.
- Add linguine and chicken back into skillet; toss to coat in sauce.
- Stir in lemon juice.
- Serve, garnished with lemon slices and parsley.
Notes
- Leftovers: store cooled pasta in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of water or cream.
- Vegetable add‑ins: fiddle with bell peppers, spinach, or mushrooms for extra flavor and texture.
- Customize heat by adjusting red pepper flakes.
- Protein swaps: shrimp, steak, tofu, or rotisserie chicken work well.
- Use garlic butter or herb‑infused butter if cowboy butter isn’t available.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 761 kcal
- Sugar: n/a
- Sodium: n/a
- Fat: n/a
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: n/a
- Fiber: n/a
- Protein: n/a
- Cholesterol: n/a