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Chef Taha Ayad's Recipe Chicken Linguine with Cowboy Butter Cream Sauce
Taha Ayad

Chicken Linguine

Chicken Linguine with Cowboy Butter Cream Sauce is a rich stovetop pasta dinner made with golden seared chicken, linguine, heavy cream, cowboy butter, red pepper flakes, and fresh lemon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American-Italian Fusion
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 8 ounces linguine pasta
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt for seasoning the chicken
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 tablespoons cowboy butter divided
  • 1 cup heavy cream
  • ½ teaspoon garlic salt for the sauce
  • ½ teaspoon red pepper flakes or to taste
  • 1 tablespoon fresh lemon juice
  • Lemon slices for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set it aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer.
  3. Season the chicken evenly with paprika, garlic salt, salt, and black pepper. Cook for 3 to 4 minutes on one side, or until the first side is golden brown.
  4. Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken pieces and continue cooking for another 3 to 4 minutes, or until browned and cooked through to an internal temperature of 165°F.
  5. Remove the chicken from the skillet and place it on a plate. Tent loosely to keep warm.
  6. Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet.
  7. Use a spatula to scrape up the browned bits from the bottom of the pan. Stir gently until the butter melts and the sauce comes together.
  8. Add the cooked linguine and chicken back to the skillet. Toss until the pasta and chicken are coated in the sauce.
  9. Add the lemon juice and stir to combine.
  10. Serve warm, garnished with lemon slices.

Notes

  1. Keep the heat low after adding the cream so the sauce stays smooth.
  2. Do not overcrowd the skillet when searing the chicken. Cook in batches if needed.
  3. Add a splash of pasta water, cream, or water when reheating leftovers to loosen the sauce.
  4. Chicken is fully cooked when it reaches an internal temperature of 165°F.
  5. Use less red pepper flakes for a milder dish or add more for extra heat.
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