Description
A creamy, zesty pasta dish featuring tender chicken and al dente linguine in a flavorful cowboy butter sauce.
Ingredients
- 8 ounces linguine (or any pasta you prefer)
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 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
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes per side until golden brown and cooked through.
- Reduce heat to low and add 2 tablespoons of cowboy butter to the skillet. Stir in heavy cream, garlic salt, and red pepper flakes. Scrape any brown bits from the bottom and allow the butter to melt into a smooth sauce.
- Add the cooked pasta and chicken into the skillet. Toss everything together in the creamy sauce and stir in the lemon juice.
- Serve hot, garnished with fresh lemon slices and chopped parsley.
Notes
Customize the spice level to your preference. This dish pairs well with garlic bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian