Bring a large pot of salted water to a rolling boil and add linguine. Cook according to package directions until al dente, usually around 8–10 minutes. Reserve ½ cup of the starchy pasta water for later use, then drain the linguine and set aside in a large bowl, allowing it to remain warm as you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then place them in the skillet. Sear the chicken for about 5–7 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest while you prepare the sauce.

In the same skillet, reduce the heat to medium and add 4 tablespoons of butter. Once melted, add 3 minced garlic cloves along with a teaspoon of paprika and a pinch of red pepper flakes, stirring until fragrant—about 1 minute.

Stir in 2 tablespoons of Dijon mustard, the juice and zest of 1 lemon, and ½ cup of chicken broth, scraping the bottom of the skillet to release any brown bits. Let the mixture simmer for 2–3 minutes.

Gently pour in 1 cup of heavy cream and half of the chopped fresh parsley into the sauce, stirring continuously for about 2 minutes.

Slice the cooked chicken into strips and return it to the skillet. Add the drained linguine and ½ cup of grated Parmesan cheese, tossing gently to coat everything.

Taste your Cowboy Butter Chicken Linguine for seasoning, adding salt and pepper as needed. Serve hot in shallow bowls, garnished with the remaining parsley and extra Parmesan on top.