Buttery Chicken Pasta Kick (Print Version)
# Ingredients:
→ Pasta Ingredients
01 -
Linguine, 8 ounces
→ Chicken Ingredients
02 -
Boneless, skinless chicken breasts, 1½ pounds, diced into 1-inch cubes
03 -
Extra virgin olive oil, 2 tablespoons
04 -
Paprika, ½ teaspoon
05 -
Garlic salt, ½ teaspoon
06 -
Kosher salt, ½ teaspoon
07 -
Pepper, ¼ teaspoon
→ Sauce Ingredients
08 -
Cowboy butter, divided, ¼ cup (4 tablespoons)
09 -
Heavy cream, ¾ cup
10 -
Garlic salt, 1 teaspoon
11 -
Crushed red pepper flakes, ¼ teaspoon
12 -
Lemon juice, ½ teaspoon
→ Toppings
13 -
Lemon wedges
14 -
Chopped fresh parsley
# Instructions:
01 -
Fill a big pot with water, salt it well, and bring to a boil. Toss in linguine and cook till just firm to the bite, following the box directions. Drain it and keep it to the side.
02 -
Warm a large pan over medium-high. Pour the olive oil in, and once it's hot, add chicken in one layer. Sprinkle with garlic salt, paprika, kosher salt, and pepper. Let cook undisturbed for 3-4 minutes to sear one side. Add 2 tablespoons of cowboy butter, flip the chicken pieces, and keep cooking for another 3-4 minutes until done at 165°F inside. Move chicken to a plate and loosely cover it with foil.
03 -
Lower pan heat. Stir remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and chili flakes into the pan. Scrape up the bits stuck on the bottom of the pan and let everything melt together into a creamy sauce.
04 -
Return your pasta and chicken to the skillet. Stir all ingredients to combine and evenly coat with sauce. Mix in lemon juice at the end. Serve fresh and warm, topped off with lemon wedges and parsley.
# Notes:
01 -
Can't find cowboy butter? Mix unsalted butter with a dash of cayenne, parsley, garlic, and fresh lemon juice as a substitute.
02 -
You can switch out linguine with spaghetti or fettuccine if needed.
03 -
Feel free to use more or less crushed red chili depending on your spice tolerance!