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Cowboy Butter Chicken Linguine

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 721.1kcal

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Ingredients

8 ounces linguine
1 ½ pounds chicken breasts boneless skinless, cut into 1-inch bites
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper
¼ cup cowboy butter divided, (4 tablespoons ), See our Cowboy Butter recipe, under This & That
¾ cup heavy cream
1 teaspoon garlic salt
¼ teaspoon red pepper flakes crushed
½ teaspoon lemon juice
lemon slices for garnish
parsley chopped for garnish

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Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, red pepper flakes, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
Remove the chicken from the pan. Place onto a plate and tent to keep warm.
Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until the butter has melted.
Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
Add lemon juice. Stir to combine.
Serve the dish garnished with lemon slices.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.