Pat the chicken dry and season generously with salt, pepper, smoked paprika, onion powder, and red pepper flakes (if using). Let it sit for about 10 minutes to absorb the flavors.

In a large skillet, melt 2 tbsp of butter over medium heat. Add the seasoned chicken breasts and cook for 6–7 minutes per side, or until golden brown and fully cooked through. Remove and set aside to rest.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Drain, reserving 1 cup of pasta water.

In the same skillet used for the chicken, melt the remaining butter over medium heat. Add minced garlic, parsley, and thyme—sauté for 1–2 minutes until fragrant.

Pour in the chicken broth and lemon juice, bringing it to a simmer for 2–3 minutes.

While the sauce simmers, slice the cooked chicken into strips.

Toss the drained linguine in the skillet with the butter sauce. Gradually add reserved pasta water until it reaches your desired consistency. Fold in the sliced chicken.

Plate your Cowboy Butter Chicken Pasta, finishing with a sprinkle of freshly grated Parmesan and extra herbs if desired. Enjoy warm!