1-Start: Start by getting everything ready for this Creamy Cowboy Butter Chicken Linguine to make cooking smooth and fun. First, bring a large pot of salted water to a boil and cook 8 ounces of linguine until al dente, then drain and set it aside. While the water heats, cut 1 ½ pounds of boneless skinless chicken breasts into 1-inch pieces and season them with ½ teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon kosher salt, and ¼ teaspoon pepper.

2-Next: heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 3-4 minutes on one side until golden brown. Then, add 2 tablespoons of the ¼ cup cowboy butter to the skillet, flip the chicken, and cook for another 3-4 minutes until it reaches 165°F. Remove the chicken and keep it warm while you move on.

3-Now: reduce the heat to low and add the remaining cowboy butter, ¾ cup heavy cream, 1 teaspoon garlic salt, and ¼ teaspoon crushed red pepper flakes to the skillet. Stir until the butter melts and scrape up those tasty browned bits from the bottom. For a gluten-free twist, consider trying similar butter chicken recipes on our site for more ideas.

4-Once the sauce is ready, add the cooked linguine and chicken back into the skillet. Toss everything to coat evenly with the sauce, then stir in ½ teaspoon lemon juice. Serve immediately, garnished with lemon slices and chopped parsley. This step-by-step keeps things simple and adaptable, perfect for busy parents or anyone prepping meals ahead.