Step 1

Season the chicken breasts with salt, pepper, and smoked paprika. Heat a tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest.

Step 2

Once the chicken has rested, slice it into thin strips and set aside.

Step 3

While the chicken cooks, bring a large pot of salted water to a boil. Cook the linguine according to package instructions, then drain and set aside, reserving a bit of pasta water for the sauce.

Step 4

In the same skillet used to cook the chicken, melt the remaining butter over medium heat.

Step 5

Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.

Step 6

Stir in the red pepper flakes, smoked paprika, thyme, and oregano. Cook for another 30 seconds to bloom the spices.

Step 7

Stir in the lemon juice, lemon zest, and a splash of reserved pasta water, allowing the sauce to come together and thicken slightly.

Step 8

Add the cooked linguine to the skillet with the cowboy butter sauce. Toss to coat the pasta in the buttery sauce. Add the sliced chicken on top and toss again to combine.

Step 9

Serve the cowboy butter chicken linguine in bowls, garnishing with fresh parsley and grated Parmesan cheese, if desired.