Creamy Cowboy Butter Chicken Linguine
Tender seasoned chicken, creamy cowboy butter sauce, and perfectly cooked linguine come together in this rich and flavorful pasta dinner. Finished with fresh lemon juice and parsley, it's an easy restaurant-quality meal the whole family will love.
Equipment
- large pot
- large skillet
- colander
- wooden spoon
- measuring cups and spoons
Ingredients
- 8 ounces linguine
- 1 pound boneless skinless chicken breasts, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup cowboy butter, divided
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 lemon, sliced for garnish
- 1/4 cup chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the linguine according to the package directions until al dente, about 9–11 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with paprika, garlic salt, kosher salt, and black pepper. Cook for 3–4 minutes per side until golden and cooked through.
- Add half of the cowboy butter to the skillet and coat the chicken as the butter melts. Continue cooking for 3–4 minutes until the chicken reaches 165°F. Remove the chicken, leaving the butter and pan drippings behind.
- Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes. Stir while scraping up the browned bits until the sauce is smooth and creamy.
- Add the cooked linguine and chicken to the skillet. Toss to coat evenly in the sauce. Stir in the lemon juice and add reserved pasta water as needed to reach your desired consistency.
- Serve immediately garnished with fresh lemon slices and chopped parsley.
Notes
Ensure your chicken reaches an internal temperature of 165°F for safe and juicy results. Don't skip scraping the browned bits from the skillet—they add incredible flavor to the sauce. Reserve 1 cup of pasta water before draining to help loosen the sauce if needed. Fresh lemon slices and parsley brighten the rich flavors. Store leftovers in an airtight container in the refrigerator for up to 4 days.