Cowboy Butter Chicken Linguine
Delicious Cowboy Butter Chicken Linguine features tender chicken and pasta in a rich and zesty sauce.
Equipment
- large pot
- large skillet
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic salt
- 0.5 teaspoon kosher salt
- 0.25 teaspoon pepper
Sauce
- 0.25 cup cowboy butter, divided Approximately 4 tablespoons / 57 g
- 0.75 cup heavy cream
- 1 teaspoon garlic salt
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon lemon juice
- lemon slices for garnish
- parsley, chopped for garnish
Instructions
Cooking 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, 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.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1.5mg
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