Cowboy Butter Chicken Linguine (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
8 oz linguine pasta
02 -
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
2 Tbsp olive oil
04 -
½ tsp paprika
05 -
½ tsp garlic salt
06 -
½ tsp kosher salt
07 -
¼ tsp black pepper
→ Cowboy Butter Sauce
08 -
¼ cup cowboy butter (compound butter with garlic, herbs, cayenne)
09 -
¾ cup heavy cream
10 -
1 tsp garlic salt
11 -
¼ tsp crushed red pepper flakes
12 -
½ tsp lemon juice
13 -
2–4 Tbsp unsalted butter
14 -
¼ cup chicken broth or reserved pasta water
15 -
¼ cup grated Parmesan cheese
16 -
2 Tbsp fresh parsley, chopped
17 -
Lemon slices (for garnish)
# Steps to Follow:
01 -
Boil linguine in salted water until al dente. Reserve ¼–½ cup pasta water, then drain.
02 -
Heat olive oil in a skillet over medium-high heat. Season chicken with paprika, garlic salt, salt, and pepper. Cook for 3–4 minutes per side until golden and no longer pink. Remove and set aside.
03 -
Lower the heat and add cowboy butter to the pan. Stir until melted. Add garlic salt, crushed red pepper flakes, cream, and broth (or reserved pasta water). Scrape up the brown bits from the pan and simmer until the sauce becomes silky.
04 -
Stir in Parmesan cheese, chopped parsley, and lemon juice. Add the chicken and linguine back into the skillet. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
05 -
Plate with extra parsley, Parmesan cheese, and lemon slices. Serve immediately and enjoy!
# Additional Notes:
01 -
To save time, you can prepare the sauce ingredients while the pasta cooks.