Cook Pasta: Start by boiling the linguine in a pot of salted water according to package directions. Don’t forget to reserve ½ cup of the pasta water before draining. Set the pasta aside.

Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, cooking them for about 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add in the minced garlic, paprika, and optional red pepper flakes, sautéing for about a minute until fragrant.

Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape the browned bits from the bottom of the pan as you gently simmer.

Creamy Sauce Formation: Slowly pour in the heavy cream and add half of the chopped parsley. Stir gently for about 2 minutes, allowing the sauce to thicken slightly.

Combine All: Return the chicken to the skillet, add the cooked linguine, and mix in the parmesan cheese. Toss everything together until well-coated, adjusting the sauce’s consistency with reserved pasta water if necessary.

Final Touches: Taste the creation, adjusting with more salt and pepper as required. Garnish with the remaining parsley and extra parmesan. Serve hot and enjoy!