Ingredients
Equipment
Method
- Boil a large pot of salted water. Add the linguine and cook until al dente. Drain pasta and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer. Season chicken with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until golden brown.
- Add 2 tablespoons of cowboy butter to the skillet. Flip chicken pieces and cook until browned and cooked through to an internal temperature of 165°F, about 3-4 minutes more.
- Remove chicken from the pan and set aside to keep warm.
- Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape brown bits from the pan and stir until butter melts.
- Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
- Add lemon juice and stir to combine.
- Serve garnished with lemon slices.
Nutrition
Notes
This recipe is ideal for busy weeknights when you need a delicious meal quickly. You can substitute bowtie pasta for linguine if preferred.
