Cowboy Butter Chicken Linguine with Zesty Herb Sauce
Tender chicken and al dente linguine tossed in a rich cowboy butter, garlic, and herb sauce—on your table in 30 minutes.
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Cooking tools:
- Pot
- Stove
- Colander
- Skillet
- Paper towel
- Plate
- Wooden spoon
- Tongs
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
Ingredients
- 8 oz linguine pasta
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic salt
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup cowboy butter (compound butter with garlic, herbs, cayenne)
- ¾ cup heavy cream
- 1 tsp garlic salt
- ¼ tsp crushed red pepper flakes
- ½ tsp lemon juice
- 2–4 Tbsp unsalted butter
- ¼ cup chicken broth or reserved pasta water
- ¼ cup grated Parmesan cheese
- 2 Tbsp fresh parsley, chopped
- Lemon slices (for garnish)
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