Butter Chicken Linguine (Print Version)
# Ingredients:
→ For the Pasta
01 -
8 ounces linguine
→ For the Chicken
02 -
1½ pounds boneless, skinless chicken breasts, chopped into 1-inch chunks
03 -
2 tablespoons extra virgin olive oil
04 -
½ teaspoon paprika
05 -
½ teaspoon garlic salt
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon pepper
→ For the Sauce
08 -
¼ cup (4 tablespoons) cowboy butter, split in half
09 -
¾ cup heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon crushed red pepper flakes
12 -
½ teaspoon lemon juice
→ Garnish
13 -
Lemon slices
14 -
Fresh parsley, chopped
# Instructions:
01 -
Fill a large pot with water, add salt and bring to a boil. Drop in the linguine and let it cook until al dente, checking the timing on the package. Drain well and put aside.
02 -
Warm a large skillet over medium-high heat with the olive oil. When it's hot, spread chicken pieces out flat. Sprinkle with paprika, garlic salt, kosher salt, and pepper. Let them brown for 3-4 minutes on one side. Toss in 2 tablespoons cowboy butter, flip the chicken over, and cook another 3-4 minutes until you hit 165°F inside. Move chicken to a plate and cover with foil.
03 -
Turn down the skillet heat to low. Drop in the other 2 tablespoons cowboy butter, pour in heavy cream, add garlic salt, and throw in crushed red pepper flakes. Scrape all the tasty brown bits off the bottom and stir until your butter melts and everything looks smooth.
04 -
Put your cooked linguine and chicken back in the skillet. Mix everything around until it's all coated with sauce. Add a splash of lemon juice. Serve it hot with lemon slices and fresh parsley on top.
# Notes:
01 -
No cowboy butter? Just use normal butter mixed with a bit of cayenne, garlic, parsley, and lemon juice
02 -
Don't have linguine? Fettuccine or spaghetti work just fine too
03 -
Feel free to add more or less red pepper flakes depending on how spicy you want it