Cowboy Butter Chicken Linguine: A Pressure Cooker Delight
This hearty cowboy butter chicken linguine comes together quickly with juicy pressure-cooked chicken, al dente pasta, and a creamy garlic-butter sauce finished with a splash of lemon for brightness.
Equipment
- 1 Skillet Large, for cooking chicken and sauce
Ingredients
Main ingredients
- 8 ounces Linguine
- 1 ½ pounds Boneless skinless chicken breasts cut into 1-inch bites
- 2 tablespoons Extra virgin olive oil for browning the chicken
- ½ teaspoon Paprika
- 1 ½ teaspoons Garlic salt divided
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ cup Cowboy butter divided into 2 tablespoons each
- ¾ cup Heavy cream
- ¼ teaspoon Crushed red pepper flakes
- ½ teaspoon Lemon juice
- Lemon slices for garnish
- Parsley chopped, for garnish
Instructions
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- Season chicken bites with paprika, ½ teaspoon garlic salt, kosher salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, melt 2 tablespoons of cowboy butter over medium heat.
- Add heavy cream and the remaining garlic salt. Stir until smooth.
- Simmer sauce for about 5 minutes to thicken.
- Return linguine and chicken to the skillet. Toss to coat with sauce.
- Stir in remaining cowboy butter and cook a few more minutes until everything’s hot. Garnish with lemon slices and parsley. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream. Can also be frozen for later.