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Creamy Cowboy Butter Chicken Linguine: A Quick Dinner Delight

Cowboy Butter Chicken Linguine
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A warm and inviting Cowboy Butter Chicken Linguine dish, perfect for a quick and comforting dinner.

Ingredients

Scale
  • 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 pepper
  • 1/2 cup cowboy butter (divided)
  • 1 cup heavy cream
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 1 lemon (slices for garnish)
  • 1/4 cup chopped parsley for garnish

Instructions

  1. Start by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, which usually takes about 9-11 minutes. Stir occasionally to prevent sticking. Once cooked, drain and set aside, reserving a cup of the pasta water for later use.
  2. While the pasta cooks, heat a large skillet over medium-high heat and pour in the extra virgin olive oil. Once the oil is shimmering, add the chicken bites in a single layer. Season them generously with paprika, garlic salt, kosher salt, and pepper. Sear the chicken for about 3-4 minutes on each side until they are golden brown and no longer pink in the center.
  3. Next, nestle dollops of cowboy butter into the skillet with the chicken. Gently flip the chicken pieces to coat them in the melting butter, and continue to cook for an additional 3-4 minutes. The chicken should reach an internal temperature of 165°F when fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate, leaving the butter and drippings in the skillet.
  4. Reduce the heat to low and add the remaining cowboy butter to the skillet, followed by the heavy cream, garlic salt, and crushed red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, stirring continuously until the butter melts into a smooth, luscious sauce, which should take about 2-3 minutes.
  5. Now it’s time to combine everything! Add the cooked linguine and the previously set aside chicken into the creamy cowboy butter sauce. Toss everything together gently, ensuring that the pasta and chicken are well-coated. Drizzle in some lemon juice to brighten the flavors and stir to combine thoroughly, adding a splash of reserved pasta water if needed to loosen the sauce.
  6. To serve, spoon generous portions of the Cowboy Butter Chicken Linguine onto plates. Garnish each serving with fresh lemon slices and a sprinkle of chopped parsley for a pop of color and freshness. Enjoy this comforting dish that’s perfect for gathering around the dinner table!

Notes

  • Ensure your chicken reaches an internal temperature of 165°F for safe and juicy results. Use a meat thermometer to check.
  • Don’t skip scraping the brown bits from the skillet after cooking the chicken. They enhance the sauce's depth and richness.
  • Save a cup of reserved pasta water before draining. Adding a splash to the sauce helps achieve the ideal creamy consistency and binds everything together.
  • Fresh lemon slices and parsley aren’t just for looks; they brighten the dish's flavors, making the Cowboy Butter Chicken Linguine even more delicious.
  • If you have leftovers, let the dish cool to room temperature before transferring it to an airtight container. It will stay fresh for 3-4 days in the fridge.

Nutrition

Find it online: https://www.heavenlyrecipe.com/cowboy-butter-chicken-linguine/