Easy Cowboy Chicken Linguine (Print Version)
# Ingredients:
→ Garnish
01 -
Fresh parsley, chopped
02 -
Lemon slices
→ Sauce
03 -
½ teaspoon fresh lemon juice
04 -
¼ teaspoon red chili flakes
05 -
¾ cup heavy cream
06 -
¼ cup cowboy butter, split up
07 -
1 teaspoon garlic salt
→ Chicken & Seasonings
08 -
¼ teaspoon black pepper
09 -
½ teaspoon kosher salt
10 -
½ teaspoon garlic salt
11 -
½ teaspoon paprika
12 -
2 tablespoons extra virgin olive oil
13 -
1½ pounds chicken breasts, diced into 1-inch pieces
→ Pasta
14 -
8 ounces linguine noodles
# Instructions:
01 -
Toss cooked pasta and chicken right into the skillet with the yummy sauce. Give everything a big stir. Splash in the lemon juice. Add parsley and some lemon slices on top just before you bring it to the table.
02 -
Turn the heat down low. Drop in the last bit of cowboy butter, heavy cream, pepper flakes, and garlic salt. Stir it all up as you gently scrape up anything stuck to the pan. Mix till everything’s melted together.
03 -
Toss 2 tablespoons of cowboy butter in with the chicken. Flip those pieces over. Let them sizzle another 3 or 4 minutes till they’re cooked through and juicy (should be 165°F inside). Slide chicken onto a plate and cover it to keep warm.
04 -
Warm up your skillet over medium-high heat and pour in the oil. Spread out the chicken pieces so they’re not on top of each other. Sprinkle the pepper, both salts, and paprika on top. Let them brown for 3 to 4 minutes till you get a nice golden look.
05 -
Fill a big pot with water and add salt. When it boils, drop in the linguine and cook until just tender (check the package to be sure). Drain, then set aside for later.
# Notes:
01 -
Dig into a cozy dinner loaded with juicy chicken, super creamy sauce, and bright, fresh flavors.