Creamy Cowboy Butter Chicken Pasta
A comforting one-pan dish featuring tender chicken and linguine in a rich, creamy cowboy butter sauce.
Ingredients
Pasta and Chicken
- 8 ounces linguine Use your preferred type of pasta.
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch bites Ensure chicken is even in size for uniform cooking.
Seasonings and Oils
- 2 tablespoons extra virgin olive oil For cooking the chicken.
- 0.5 teaspoon paprika Adds color and flavor.
- 1 teaspoon garlic salt Spices for the chicken.
- 0.5 teaspoon kosher salt To taste.
- 0.25 teaspoon pepper To taste.
- 0.25 teaspoon crushed red pepper flakes Adjust for spice preference.
Creamy Sauce
- 0.25 cup cowboy butter, divided Use part in cooking chicken and part for sauce.
- 0.75 cup heavy cream For a rich texture.
- 0.5 teaspoon lemon juice For brightness in flavor.
Garnishes
- 4 slices lemon, for garnish Adds fresh flavor.
- 0.25 cup parsley, chopped for garnish Enhances presentation.
Instructions
Cooking Pasta
- Begin by bringing a large pot of salted water to a boil. Add the linguine and cook until al dente, following package instructions. Drain and set aside.
Cooking Chicken
- Heat a large skillet over medium-high heat and add olive oil. Arrange chicken pieces in a single layer and season with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes until golden brown.
- Add 2 tablespoons of cowboy butter, flip chicken, and continue to cook until internal temperature reaches 165°F, about another 3-4 minutes. Remove chicken and tent with foil.
Making the Sauce
- Reduce heat to low, add remaining cowboy butter, and pour in heavy cream along with additional garlic salt and crushed red pepper flakes. Scrape up brown bits and stir until smooth.
Combining
- Return chicken and linguine to the skillet and toss to coat in the creamy sauce. Add lemon juice and stir to combine.
Serving
- Serve garnished with lemon slices and chopped parsley.
Notes
Adjust spice levels as preferred. Use fullest-fat heavy cream for a creamier texture. Store leftovers in an airtight container in the fridge for 3-4 days.