Cowboy Butter Chicken Linguine Pressure Cooker Recipe
This Cowboy Butter Chicken Linguine recipe makes a creamy, zesty dinner with tender chicken, rich sauce, and buttery pasta, all cooked quickly in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Pasta
- 8 ounces linguine
Chicken
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce
- ¼ cup cowboy butter divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- lemon slices for garnish
- parsley chopped, for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
- To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
- Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
- Remove the chicken from the pan. Place onto a plate and tent to keep warm.
- Reduce heat to low. Add the rest of the cowboy 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.
- Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce. Add lemon juice. Stir to combine.
- Serve the dish garnished with lemon slices and chopped parsley.
Notes
Great served with crusty bread or a side salad. Can be stored in the refrigerator for up to 3 days.