Creamy Zesty Chicken Pasta Dish (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces linguine
→ Chicken
02 -
1½ pounds boneless skinless chicken breasts, cut into 1-inch bites
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
→ Sauce
08 -
¼ cup cowboy butter, divided
09 -
¾ cup heavy cream
10 -
1 teaspoon garlic salt
11 -
¼ teaspoon crushed red pepper flakes
12 -
½ teaspoon lemon juice
13 -
lemon slices, for garnish
14 -
parsley, chopped for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
02 -
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, season with paprika, garlic salt, salt, and pepper. Cook 3-4 minutes until golden brown.
03 -
Add 2 tablespoons cowboy butter to the skillet. Flip chicken pieces and cook until browned and internal temperature reaches 165°F, about 3-4 minutes.
04 -
Remove chicken from pan onto a plate and tent to keep warm.
05 -
Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up brown bits and stir until butter melts.
06 -
Add cooked linguine and chicken back to skillet, toss in sauce. Add lemon juice and stir. Garnish with lemon slices before serving.
# Notes:
01 -
For best results, use freshly made cowboy butter
02 -
Can be stored in an airtight container for up to 3 days