Start by mincing 4 cloves of garlic, zesting 1 lemon, and chopping a handful of fresh parsley. Gather your boneless, skinless chicken breasts, linguine pasta, and other ingredients.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Sauté the chicken for about 5-7 minutes, until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F. Once done, transfer them to a plate and keep warm.

In the same skillet, lower the heat to medium and add 4 tablespoons of butter along with the minced garlic. Cook until the garlic turns fragrant, about 1 minute. Stir in 1 tablespoon of Dijon mustard, 1 teaspoon of paprika, and optional red pepper flakes to taste, followed by the lemon juice and zest.

Return the sautéed chicken to the skillet, along with 1 cup of chicken broth and 1 cup of heavy cream. Allow the mixture to simmer gently for about 3-5 minutes until the sauce slightly thickens.

While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve ½ cup of the pasta water before draining the linguine.

Toss the drained linguine into the skillet with the creamy sauce, ensuring each strand is coated. If the sauce is too thick, gradually stir in reserved pasta water until you achieve your desired consistency. Mix in the chopped parsley.

Plate your delicious Cowboy Butter Chicken Linguine, garnishing it with freshly grated Parmesan cheese and additional parsley if desired.