This is a repost, but one you won’t want to miss! I have made this dish several times, but will never get tired of that smooth buttery taste of the chicken.

INGREDIENTS

• 8 oz. linguine
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch bites
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

SAUCE

• 4 tablespoons cowboy butter divided (if you cannot find cowboy butter, use a butter with high butterfat). I used Danish Creamery European Style Butter, 85% butter fat.
• 3/4 cup heavy cream
• 1 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon lemon juice
• parsley, chopped for garnish

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain pasta and set aside.
2. To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
3. Nestle 2 tablespoons of cowboy butter into the skillet. Flip pieces of chicken and cook until browned, about another 3-4 minutes.
4. Remove the chicken from the pan. Place onto a plate and tent to keep warm.
5. Reduce the heat to low. Add the remaining butter, heavy cream. garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan,and stir until the butter has melted.
6. Add the linguine and chicken to the skillet, tossing to coat in the sauce.
7. Add the lemon juice, and stir to combine.
8. Serve the dish garnished with lemon slices.

Bon Appétit 😋