Butter Chicken Pasta Bowl (Print Version)
# Ingredients:
→ Pasta Ingredients
01 -
8 ounces of linguine noodles
→ Chicken Mixture
02 -
1½ pounds of chicken breasts, boneless and skinless, diced into 1-inch chunks
03 -
2 tablespoons of olive oil (extra virgin)
04 -
½ teaspoon of garlic salt
05 -
½ teaspoon of paprika
06 -
¼ teaspoon of black pepper
07 -
½ teaspoon of kosher salt
→ Creamy Sauce
08 -
¼ cup of cowboy butter (split into 2 portions)
09 -
¾ cup heavy cream
10 -
¼ teaspoon red pepper flakes
11 -
1 teaspoon garlic salt
12 -
½ teaspoon of fresh lemon juice
→ Toppings
13 -
Slices of lemon
14 -
Chopped parsley (fresh)
# Instructions:
01 -
Get a big pot of salted water boiling. Cook the linguine until it's got a bit of chew left, following the box directions. Drain it and leave it aside for later.
02 -
Warm a large pan on medium-high. Pour in olive oil, and when ready, place chicken chunks in a single layer. Sprinkle them with paprika, garlic salt, kosher salt, and pepper. Let them cook undisturbed for 3-4 minutes until a golden crust forms. Toss in 2 tablespoons of cowboy butter, flip the chicken, and cook for another 3-4 minutes or until it hits 165°F inside. Move the chicken onto a plate and loosely cover with foil.
03 -
Turn the heat under the pan way down. Stir in the leftover 2 tablespoons of cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up the browned bits that stuck to the bottom of the skillet and mix until the mixture looks smooth.
04 -
Toss the chicken and cooked pasta into the skillet with the sauce. Stir everything around until the sauce covers everything evenly. Add a splash of lemon juice, then serve while warm, decorated with parsley and lemon slices!
# Notes:
01 -
Can’t find cowboy butter? Swap it for regular butter mixed with parsley, lemon juice, garlic, and cayenne.
02 -
Linguine not handy? Replace it with spaghetti or fettuccine.
03 -
Feel free to change the amount of red pepper flakes if you like it less spicy.