Creamy Cowboy Butter Chicken Linguine

INGREDIENTS:

Pasta

8 ounces linguine

Chicken

1 ½ pounds boneless skinless chicken breasts, 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

Sauce

¼ cup (4 tablespoons / 57 g) cowboy butter, divided

¾ cup (178.5 g) heavy cream

1 teaspoon garlic salt

¼ teaspoon crushed red pepper flakes

½ teaspoon lemon juice

lemon slices, for garnish

parsley, chopped, for garnish

DIRECTIONS:

Step 01

Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain pasta and set aside.

Step 02

To a large skillet over medium-high heat, add oil. Once hot, add 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.

Step 03

Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and an internal temperature of 165°F is reached, another 3-4 minutes.

Step 04

Remove the chicken from the pan. Place onto a plate and tent to keep warm.

Step 05

Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up brown bits in the pan using a spatula, stirring until the butter has melted.

Step 06

Add the cooked linguine and chicken to the skillet, tossing to coat everything in the sauce.

Step 07

Add lemon juice and stir to combine. Serve the dish garnished with lemon slices and chopped parsley.

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