Description
A quick and flavorful weeknight dinner featuring chicken and linguine in a rich cowboy butter sauce.
Ingredients
- 8 ounces linguine
- 1½ 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
- ¼ cup cowboy butter (4 tablespoons)
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fresh lemon juice
- Fresh lemon slices (for garnish)
- Chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with paprika, garlic salt, kosher salt, and black pepper. Add chicken to the skillet in a single layer and cook for 3-4 minutes until golden brown.
- Add 2 tablespoons of cowboy butter to the skillet and flip the chicken. Cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken and set aside, tenting with foil to keep warm. Do not wipe out the skillet.
- Reduce heat to low and add remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Scrape up the browned bits and stir until smooth.
- Add the cooked linguine and chicken back to the skillet, tossing to coat everything in the sauce. Stir in lemon juice.
- Transfer to serving plates and garnish with fresh lemon slices and chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding liquid if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian