Cooking Instructions

• Cook the linguine according to the package instructions until al dente, salting the water generously. Drain and set aside, reserving about ½ cup of the pasta water.
• Prepare the chicken by seasoning the strips with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
• Make the cowboy butter sauce by reducing the heat to medium and adding the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 1 minute, just until fragrant.
• Add Dijon mustard, lemon juice, red pepper flakes, and parsley to the butter. Stir everything together and allow it to simmer for another 1–2 minutes so the flavors meld.
• Return the cooked chicken to the skillet and toss it in the sauce to coat evenly.
• Add the cooked pasta to the skillet and use tongs to toss it with the sauce and chicken. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.
• Taste and adjust seasoning if necessary. Sprinkle with additional parsley for freshness and color before serving.
• Serve hot, ideally with garlic bread or a crisp side salad.