✅ Step 1: Cook the Linguine

1. Bring a large pot of salted water to a boil.

2. Add linguine and cook until al dente (about 8–9 minutes).

3. Reserve ¼ cup of pasta water, then drain the pasta and set it aside.

✅ Step 2: Prepare and Cook the Chicken

1. Pat the cubed chicken breasts dry with paper towels.

2. In a bowl, toss chicken with:

   • 1 tsp garlic powder

   • 1 tsp onion powder

   • ½ tsp smoked paprika

   • ¼ tsp cayenne pepper (optional)

   • Salt and black pepper

3. Heat olive oil in a large skillet over medium-high heat.

4. Add chicken in a single layer and cook for 6–8 minutes, flipping halfway, until golden brown and fully cooked (internal temp: 165°F).

5. Remove the chicken from the skillet and set aside.

✅ Step 3: Make the Cowboy Butter Sauce

1. In the same skillet, melt 1 tbsp butter over medium heat.

2. Add the minced garlic and sauté for 30 seconds, until fragrant.

3. Stir in the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes.

4. Add the remaining ½ cup softened butter and stir until fully melted and emulsified.

5. Let the sauce simmer for 3–4 minutes to thicken slightly.

✅ Step 4: Combine Everything

1. Return the cooked chicken to the skillet and stir to coat in the sauce.

2. Add drained linguine and toss to combine evenly.

3. Stir in grated Parmesan, fresh parsley, and lemon juice.

4. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.

✅ Step 5: Serve

1. Plate immediately.

2. Garnish with extra parsley and Parmesan.

3. Serve hot and enjoy!