Ingredients
8 ounces linguine pasta
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup (4 tablespoons) cowboy butter, divided
¾ cup heavy cream
1 teaspoon garlic salt
¼ teaspoon crushed red pepper flakes
½ teaspoon lemon juice
Lemon slices, for garnish
Chopped fresh parsley, for garnish
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente, according to package instructions.
- Drain and set aside.
-
Sauté the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with paprika, garlic salt, kosher salt, and black pepper.
- Cook for 3-4 minutes per side until golden brown.
-
Add Cowboy Butter:
- Add 2 tablespoons of cowboy butter to the skillet.
- Flip chicken and cook until fully cooked (165°F internal temperature).
- Remove from skillet and set aside.
-
Prepare the Sauce:
- Lower heat and add remaining cowboy butter to the skillet.
- Stir in heavy cream, garlic salt, and crushed red pepper flakes.
- Scrape up browned bits and mix until smooth.
-
Combine Pasta and Chicken:
- Return cooked chicken to the skillet with drained linguine.
- Toss with sauce and add lemon juice.
-
Serve:
- Garnish with lemon slices and chopped parsley.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal