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Cowboy Butter Chicken Linguine

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A creamy and flavorful Cowboy Butter Chicken Linguine made effortlessly in a pressure cooker, perfect for weeknight dinners.

Ingredients

Scale
  • 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

  1. Prepare Ingredients: Measure out your ingredients for easy access. Cook the linguine according to package instructions until al dente, drain, and set aside.
  2. Season Chicken: In a large mixing bowl, toss the cubed chicken with olive oil, paprika, ¾ teaspoon garlic salt, kosher salt, and pepper until coated.
  3. Sauté Chicken: Set your pressure cooker to the sauté function. Add the seasoned chicken and cook for about 4 minutes until browned and fragrant.
  4. Add Cowboy Butter: Stir in ½ cup of cowboy butter and let it melt thoroughly.
  5. Pour in Cream and Spices: Add the heavy cream, and sprinkle in the crushed red pepper flakes, mixing gently.
  6. Pressure Cook: Secure the lid on the pressure cooker, set it to high-pressure cooking, and cook for 6 minutes. Allow natural steam release for 5 minutes before performing a quick release.
  7. Combine with Linguine: Open the lid and stir in the cooked linguine and lemon juice.
  8. Garnish and Serve: Serve with lemon slices and chopped parsley.

Notes

For extra spice, adjust the crushed red pepper flakes. You can also add steamed veggies for added nutrition.

Nutrition

Find it online: https://lunarecipez.com/cowboy-butter-chicken-linguine-pressure-cooker-recipe/

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