Creamy Chicken Linguine (Print Version)
Tender chicken meets linguine in a buttery, tangy sauce with hints of lemon and spice. A flavorful dish that's easy to make.
# Ingredients:
→ Pasta
01 -
8 ounces of linguine noodles
→ Chicken
02 -
1½ pounds of chicken breast, no bones or skin, diced into 1-inch pieces
03 -
2 tablespoons of olive oil, extra virgin
04 -
½ teaspoon of smoked paprika
05 -
½ teaspoon of salt with garlic
06 -
½ teaspoon of coarse salt
07 -
¼ teaspoon of ground black pepper
→ Sauce
08 -
¼ cup of cowboy butter, split up
09 -
¾ cup heavy whipping cream
10 -
1 teaspoon of garlic-infused salt
11 -
¼ teaspoon crushed chili flakes
12 -
½ teaspoon fresh lemon juice
13 -
Slices of lemon for topping
14 -
Chopped parsley for decoration
# Steps:
01 -
Boil a big pot of salted water. Drop in the linguine and cook it until it's got a slight bite, following the package guide. Drain and hang onto it.
02 -
Warm up oil in a big pan over medium-high heat. Spread the chicken pieces in one layer, sprinkle on paprika, garlic salt, regular salt, and pepper. Let them turn golden for about 3-4 minutes.
03 -
Toss 2 tablespoons of cowboy butter into the pan. Flip the chicken over, keep cooking until nicely browned and the inside hits 165°F, roughly another 3-4 minutes.
04 -
Move the chicken to a plate. Cover lightly to hold the heat.
05 -
Lower the heat. Put the rest of the cowboy butter, the cream, garlic salt, and chili flakes in the pan. Stir it around and scrape up any brown bits as the butter melts completely.
06 -
Put the pasta and chicken back into the pan. Toss it in the sauce until coated. Squeeze on the lemon juice, give it a stir, and top with lemon slices before serving.
# Helpful Notes:
01 -
Getting the best flavor means using homemade cowboy butter
02 -
Store leftovers in a sealed container for up to 3 days