Linguine with Creamy Butter Sauce and Chicken
Dive into a rich chicken linguine tossed in a creamy cowboy butter sauce, enhanced with vibrant herbs and spices.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Pot
- Stove
- Tongs
- Aluminum foil
- Plate
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Grater
- Colander
- Measuring cup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz of linguine noodles
- 2 boneless, skin-free chicken breasts, chopped into small chunks
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper as needed
- ¼ teaspoon cayenne powder (optional)
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- ¼ cup heavy cream
- ¼ cup chicken stock
- ¼ cup freshly grated Parmesan
- 1 tablespoon fresh lemon juice
- 2 tablespoons parsley, finely chopped
- ½ cup of softened unsalted butter
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