1-Getting started with Cowboy Butter Chicken Linguine: First, gather all your ingredients and prepare the chicken by cutting 1 ½ pounds of boneless, skinless chicken breasts into 1-inch pieces. This mise en place will keep things smooth and stress-free.

2-Season the chicken: season the chicken with ½ teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon kosher salt, and ¼ teaspoon black pepper for that perfect flavor base. Cook it in a skillet with 2 tablespoons of extra virgin olive oil over medium heat until it’s golden and fully done. For more pasta inspiration, check out our pesto pasta recipe on the blog, which pairs well with these techniques.

3-Make the sauce: in the same skillet, melt ¼ cup of cowboy butter and stir in ¾ cup heavy cream, 1 teaspoon garlic salt, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon lemon juice to build the creamy sauce. Let it simmer gently until it thickens, which only takes a few minutes. Meanwhile, boil 8 ounces of linguine in salted water until al dente, as directed on the package.

4-Drain the linguine: reserving some pasta water for adjusting the sauce if needed.

5-Combine ingredients: Add the cooked chicken and linguine to the sauce, tossing everything together until well-coated.

6-Garnish and serve: Garnish with lemon slices and chopped parsley for a fresh finish, then serve immediately.