Cowboy butter chicken linguine is a creamy, flavorful pasta dish made with tender chicken, rich butter sauce, and a hint of lemon.

Scale

8 ounces linguine

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces

2 tablespoons extra virgin olive oil

½ teaspoon paprika

½ teaspoon garlic salt

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup 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 parsley, for garnish

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1. Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and season with paprika, garlic salt, salt, and pepper.

3. Cook chicken for 3–4 minutes until golden brown, then flip.

4. Add 2 tablespoons cowboy butter and cook another 3–4 minutes until chicken reaches 165°F.

5. Remove chicken from skillet and set aside.

6. Reduce heat to low and add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Stir and scrape browned bits from pan.

7. Return cooked linguine and chicken to the skillet. Toss to coat evenly in the sauce.

8. Add lemon juice and stir to combine.

9. Serve warm, garnished with lemon slices and chopped parsley.

Cook pasta just until al dente for best texture.

Use low heat when making the sauce to keep it smooth.

Add a splash of cream when reheating to maintain consistency.