Cowboy Butter Chicken Linguine in Your Pressure Cooker
A creamy pasta dish with cubed chicken, linguine, and bold cowboy butter sauce infused with spices, lemon, herbs, and Parmesan, all ready in just 30 minutes.
Equipment
- 1 Mixing bowl for making cowboy butter sauce
- 1 Large skillet for sautéing chicken and finishing dish
- 1 Large pot for cooking pasta
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts cubed
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- salt and pepper to taste
- 0.5 teaspoon crushed red pepper flakes optional
- 0.5 cup unsalted butter softened
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice fresh
- 0.25 cup Parmesan cheese grated
- 0.25 cup chicken broth
- 0.25 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
Instructions
- Cook linguine according to package instructions in salted boiling water. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add cubed chicken to the skillet and season with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- Cook chicken for 6–8 minutes until gold-brown and cooked through. Add crushed red pepper flakes if desired and stir.
- Add drained pasta to skillet and toss with chicken. Reduce heat to low.
- Stir in softened butter, parsley, lemon juice, Parmesan, chicken broth, heavy cream, and Dijon mustard. Mix gently until sauce is creamy and coats pasta. Serve hot.
Notes
Adjust cayenne and red pepper flakes to control spiciness. Use fresh lemon juice for the brightest flavor. Half-and-half can be used in place of cream for a lighter version.