Ingredients
Equipment
Method
- Boil a large pot of salted water. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
- Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, until golden brown.
- Nestle 2 tablespoons cowboy butter into the skillet. Flip chicken pieces and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
- Remove the chicken from the pan and tent with foil to keep warm.
- Reduce heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up brown bits in 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 the dish garnished with lemon slices.
Nutrition
Notes
This recipe is designed for busy home cooks who want a flavorful and visually appealing dinner without spending a lot of time in the kitchen. It's suitable for families looking for nutritious weeknight meals with a gourmet touch.
