Buttery Chicken Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
Linguine, 8 ounces
→ Chicken
02 -
1½ pounds chicken breasts, boneless and skinless, diced into 1-inch chunks
03 -
2 tablespoons olive oil (extra virgin)
04 -
½ teaspoon garlic salt
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon black pepper
07 -
½ teaspoon paprika
→ Sauce
08 -
¼ cup butter (cowboy-style), split in half
09 -
¾ cup heavy whipping cream
10 -
1 teaspoon garlic salt
11 -
½ teaspoon lemon juice
12 -
¼ teaspoon crushed red chili flakes
→ Toppings
13 -
Sliced lemons
14 -
Chopped fresh parsley
# Instructions:
01 -
In a big pot, boil salted water. Toss in the linguine and cook as the package suggests until it's just firm. Drain it and set aside.
02 -
Use a large skillet over medium-high heat. Add olive oil, let it heat up, then spread the chicken in a single layer. Sprinkle on paprika, garlic salt, kosher salt, and pepper. Let the chicken sear for about 3-4 minutes till golden. Stir in 2 tablespoons of the cowboy butter, flip the chicken over, and cook another 3-4 minutes till it’s cooked through (165°F inside). Take it out, put it on a plate, and loosely cover with foil.
03 -
Turn the heat on the skillet to low. Put in the last 2 tablespoons of cowboy butter, heavy cream, garlic salt, and chili flakes. Stir it all, scraping the skillet to mix the browned bits into the sauce. Blend till smooth.
04 -
Add the cooked pasta and chicken back into the sauce. Toss so it all gets coated evenly. Squeeze in the lemon juice and mix lightly. Dish it up hot and top with parsley and lemons.
# Notes:
01 -
Cowboy butter missing? Use plain butter and mix in cayenne, garlic, parsley, and lemon juice.
02 -
No linguine? Sub with spaghetti or fettuccine.
03 -
Want less spice? Cut back on the chili flakes a bit.