Cowboy Butter Chicken Linguine Pressure Cooker Recipe
Delicious and zesty Cowboy Butter Chicken Linguine made in the pressure cooker with tender chicken and creamy cowboy butter sauce.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 8 ounces Linguine cooked and drained
- 1 ½ pounds Boneless skinless chicken breasts cut into 1-inch bites
- 2 tablespoons Extra virgin olive oil
- ½ teaspoon Paprika
- 1 teaspoon Garlic salt divided
- ½ teaspoon Kosher salt
- ¼ teaspoon Pepper
- ¼ cup Cowboy butter divided
- ¾ cup Heavy cream
- ¼ teaspoon Crushed red pepper flakes
- ½ teaspoon Lemon juice
- Lemon slices for garnish
- Parsley chopped, for garnish
Instructions
Instructions
- Cook linguine following package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with paprika, garlic salt, kosher salt, and pepper.
- Cook chicken in the hot skillet until browned and cooked through, about 6 to 8 minutes.
- Reduce heat to medium and stir in 2 tablespoons of cowboy butter. Let it melt and coat the chicken.
- Pour in heavy cream, add remaining garlic salt and red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened.
- Toss in the cooked linguine and stir to combine with sauce.
- Stir in the remaining cowboy butter until fully melted and mixed.
- Add lemon juice and toss gently.
- Serve garnished with lemon slices and chopped parsley.
Notes
Store leftovers in airtight containers for up to 4 days. Reheat with a splash of cream or water. Freeze in portions for longer storage.