Irresistibly Easy Oven Baked Chicken Linguine Delight
This Oven Baked Chicken Linguine combines creamy cowboy butter sauce and tender chicken for a quick weeknight dinner.
Equipment
- large pot
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
For the Pasta
- 8 oz Linguine Can be substituted with spaghetti or penne
For the Chicken
- 1 lb Boneless Skinless Chicken Breasts Cut into bite-sized pieces
For the Cowboy Butter Sauce
- 1/2 cup Cowboy Butter Star ingredient for rich flavor
- 1 cup Heavy Cream No substitutes recommended
- 1/2 tsp Crushed Red Pepper Flakes Adjust to preference
- 2 tbsp Lemon Juice Always use fresh for best flavor
- 1 slices Lemon For garnish
For Garnish
- 1/4 cup Parsley Sprinkle generously for color
Instructions
Instructions
- Boil salted water in a large pot, then cook the linguine for about 8-10 minutes until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned boneless skinless chicken pieces, cooking for 3-4 minutes until golden brown.
- Incorporate the cowboy butter into the skillet, flip the chicken to ensure coating and continue cooking until fully cooked through, about another 3-4 minutes.
- Reduce the heat, then add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes into the skillet. Stir until well combined.
- Return the linguine and warm chicken to the skillet, tossing gently to coat in the creamy sauce.
- Squeeze fresh lemon juice over the dish, stirring again before serving beautifully garnished with parsley and lemon slices.
Notes
Keep leftovers in an airtight container for up to 3-4 days. Reheat gently with a splash of cream.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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