Description
A rich and flavorful Cowboy Butter Chicken Linguine recipe featuring tender chicken pieces sautéed in a savory cowboy butter sauce, tossed with creamy heavy cream, linguine pasta, and finished with a hint of fresh lemon and parsley for a deliciously indulgent meal perfect for a weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Chicken
- 1 ½ 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
Sauce
- ¼ cup (4 tablespoons) cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook Linguine: Cook linguine according to package directions in salted boiling water until al dente. Drain well and set aside to prepare the chicken and sauce.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with paprika, garlic salt, kosher salt, and black pepper. Add chicken to skillet and cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally. Add 2 tablespoons of cowboy butter during the last minute of cooking to melt and coat the chicken. Remove chicken from skillet and set aside.
- Prepare Sauce: Reduce heat to low and add the remaining cowboy butter to the skillet. Pour in heavy cream, then add garlic salt and crushed red pepper flakes. Stir well, scraping any browned bits off the bottom of the skillet to infuse the sauce with rich flavor. Cook gently until butter is melted and sauce is slightly thickened.
- Toss Together: Add the cooked linguine and chicken back into the skillet. Toss everything together thoroughly to coat the pasta and chicken in the creamy cowboy butter sauce. Stir in ½ teaspoon lemon juice for a bright finish.
- Serve: Plate the linguine and garnish with fresh lemon slices and chopped parsley for a fresh and colorful presentation. Serve immediately while warm.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Adjust crushed red pepper flakes to taste for more or less heat.
- Cowboy butter is a seasoned compound butter typically made with herbs and spices; store-bought or homemade versions work well.
- For a lighter version, substitute half-and-half for heavy cream, though sauce may be less rich.
- Be careful not to overcook the linguine; it should remain al dente to provide the best texture.
