Cowboy Butter Chicken Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces of linguine
→ Chicken
02 -
1½ pounds of chicken breasts (skinless and boneless), cut into 1-inch pieces
03 -
2 tablespoons of extra virgin olive oil
04 -
½ teaspoon of paprika
05 -
½ teaspoon of garlic salt
06 -
½ teaspoon of kosher salt
07 -
¼ teaspoon of black pepper
→ Sauce
08 -
¼ cup (4 tablespoons) of cowboy butter, divided
09 -
¾ cup of heavy cream
10 -
1 teaspoon of garlic salt
11 -
¼ teaspoon of crushed red pepper flakes
12 -
½ teaspoon of lemon juice
13 -
Lemon slices for garnish
14 -
Chopped parsley for garnish
# Instructions:
01 -
In a large pot, bring water to a boil and add salt. Cook the linguine according to the package directions until it’s al dente. Drain the pasta and set it aside.
02 -
Heat olive oil over medium-high heat in a large skillet. Lay the chicken pieces in a single layer and season with paprika, garlic salt, kosher salt, and black pepper evenly. Sauté the chicken for 3-4 minutes until it’s golden on one side. Add 2 tablespoons of cowboy butter, flip the chicken, and cook for another 3-4 minutes until done (internal temperature reaches 165°F). Remove the chicken and keep it warm.
03 -
Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Stir gently while scraping up the browned bits from the pan.
04 -
Return the cooked linguine and chicken to the skillet. Toss them together in the buttery sauce. Stir in the lemon juice and garnish with fresh lemon slices and chopped parsley. Serve immediately.
# Notes:
01 -
This dish pairs well with vegetables like spinach, cherry tomatoes, or bell peppers for added flavor and nutrients.
02 -
Cowboy butter is a savory compound butter usually flavored with garlic, paprika, cayenne, lemon zest, parsley, and other herbs. You can easily make it at home if unavailable.