Cowboy Butter Chicken Linguine Pressure Cooker Recipe
Delicious and zesty Cowboy Butter Chicken Linguine recipe. Tender chicken and al dente pasta in a flavorful cowboy butter sauce!
Equipment
- 1 Pressure cooker with sauté setting
Ingredients
Main ingredients
- 8 ounces linguine good quality and holds sauce well
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil for healthy fat flavor
- ½ teaspoon paprika gives a smoky hint
- ½ teaspoon garlic salt mix in twice
- ½ teaspoon kosher salt brings everything alive
- ¼ teaspoon black pepper cuts through the creamy sauce
- ¼ cup cowboy butter blends into the sauce beautifully
- ¾ cup heavy cream makes the sauce rich and silky
- ¼ teaspoon crushed red pepper flakes adds just a dash of heat
- ½ teaspoon lemon juice brightens up the dish
- Lemon slices and chopped parsley for garnish
Instructions
Instructions
- Cook your linguine according to the package instructions until al dente. Drain it and set aside.
- In your pressure cooker, switch to the sauté setting and heat olive oil until shimmering.
- Season the chicken bites with paprika, garlic salt, kosher salt, and pepper. Toss well.
- Add the chicken to the hot oil, sear for about 6-8 minutes until browned.
- Turn heat to low, stir in half the cowboy butter and heavy cream, let it melt into a sauce.
- Add crushed red pepper flakes and lemon juice, simmer until sauce is heated through.
- Toss cooked linguine with sauce and chicken. Serve garnished with remaining butter, lemon slices, and parsley.
Notes
Serve the dish garnished with the remaining cowboy butter, lemon slices, and chopped parsley.