1-First, Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add 8 ounces of linguine and cook until al dente, which usually takes 8-10 minutes. Once done, drain the pasta and set it aside, reserving a cup of the cooking water for later. This step keeps the pasta ready to absorb the flavorful sauce without getting mushy.

2-Next, Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the 1 ½ pounds of chicken pieces, seasoning them with ½ teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for 3-4 minutes until golden on one side, then flip and add 2 tablespoons of cowboy butter. Continue cooking for another 3-4 minutes until the chicken reaches an internal temperature of 165°F. Remove it from the skillet and keep it warm. For a variation, try our herb butter chicken recipe for more ideas on seasoning proteins.

3-Build and Simmer the Sauce: Lower the heat to low and add the remaining 2 tablespoons of cowboy butter, ¾ cup heavy cream, 1 teaspoon garlic salt, and ¼ teaspoon crushed red pepper flakes to the skillet. Stir constantly until the butter melts and the sauce simmers, scraping up those tasty browned bits from the bottom. This creates a rich base that coats the pasta perfectly. If you want to adjust the spice, simply vary the crushed red pepper flakes as needed.

4-Combine and Serve: Return the cooked linguine and chicken to the skillet, tossing everything together until well coated with the sauce. Stir in ½ teaspoon lemon juice for a bright finish, then serve immediately. Garnish with lemon slices and chopped parsley for a pop of color and freshness. With nutritional info like 761 calories per serving for 4 people, this dish is both satisfying and straightforward to customize.