Gather all the ingredients and tools, including a large skillet and a pot for boiling the pasta.

Bring a large pot of salted water to a boil, add the linguine, and cook according to package directions (8-10 minutes). Reserve 1/2 cup pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet, and cook for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.

In the same skillet, reduce heat to medium and add 3 tablespoons of butter. Once melted, add minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.

Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water, scraping up browned bits from the skillet for added flavor.

Pour in heavy cream and half of the chopped parsley. Stir gently and cook for another 2 minutes until the sauce thickens slightly.

Slice cooked chicken into bite-sized pieces. Return it to the skillet with the cooked linguine and add Parmesan cheese. Toss everything together and adjust sauce consistency with reserved pasta water if needed.

Taste and adjust seasoning with salt and black pepper. Sprinkle remaining parsley on top and serve immediately.

Transfer the cowboy butter chicken linguine to plates or a serving bowl. Garnish with extra Parmesan cheese and a lemon wedge if desired.

Savor your creamy, delicious Cowboy Butter Chicken Linguine and enjoy each bite!