Begin by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente, usually about 8–10 minutes. Reserve about a cup of the pasta water before draining the linguine in a colander.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt and sizzle gently.

Add 3–4 cloves of freshly minced garlic into the skillet, stirring continuously for about 1 minute until fragrant and golden.

Next, add 1 pound of diced boneless, skinless chicken breasts to the skillet. Season with salt, pepper, paprika, and Dijon mustard, stirring occasionally. Cook the chicken for about 7–10 minutes until golden brown and cooked through.

Once the chicken is cooked, reduce heat to low and stir in 1 cup of heavy cream, along with the juice and zest of 1 lemon. Blend everything well.

Carefully fold the drained linguine into the creamy chicken sauce in the skillet. Toss gently to ensure every strand of pasta is coated with the sauce.

Sprinkle freshly chopped parsley and grated parmesan cheese over the Cowboy Butter Chicken Linguine. Serve immediately while warm.