Tender chicken and linguine tossed in a zesty, buttery garlic-herb sauce—’cowboy butter’ gives it a bold, savory punch.

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Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, drain and set aside.
Season chicken pieces with salt, pepper, and smoked paprika.
In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until browned and cooked through, about 5–6 minutes. Transfer chicken to a plate and cover to keep warm.
Reduce heat to medium, add butter to the same skillet. Once melted, add garlic and shallot. Sauté until fragrant and translucent, about 1–2 minutes.
Stir in lemon juice, lemon zest, chicken broth (or wine), and red pepper flakes. Simmer for 2–3 minutes until slightly reduced.
Return chicken to skillet. Add parsley, chives, and Parmesan. Stir to combine.
Toss cooked linguine into the skillet, adding reserved pasta water as needed to coat the pasta in sauce.
Adjust seasoning with salt and pepper. Serve warm, garnished with extra parsley and Parmesan if desired.

Swap chicken for shrimp or sliced steak for variation.
Add a splash of heavy cream for a richer sauce.
Make it spicy by increasing crushed red pepper flakes.
Use gluten-free pasta to make the meal gluten-free.
Leftovers store well in fridge up to 2 days; reheat gently with a splash of broth or water to revive sauce.