Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season them generously on both sides with salt, black pepper, and paprika. Set aside.

Cook the Linguine: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander.

Sear the Chicken: While the pasta is cooking, heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate to rest.

Start the Sauce: Reduce the heat under the pan to medium-low. Add the cubed butter and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Build the Flavours: Once the butter is melted and foaming gently, add the minced garlic and red pepper flakes. Cook for about 60 seconds, stirring constantly, until the garlic is fragrant but not browned. Be careful not to let it burn.

Finish the Sauce: Stir in the chopped parsley, chives, lemon zest, lemon juice, Dijon mustard, and Worcestershire sauce. Let it simmer for a minute to allow the flavours to meld together.

Combine Everything: Return the cooked chicken to the pan along with any resting juices. Add the drained linguine to the pan. Pour in about 120ml of the reserved pasta water.

Toss to Emulsify: Using tongs, toss everything together vigorously for 1-2 minutes. I find that this is the crucial step. The starchy water will help the butter sauce emulsify, creating a glossy coating that clings to every strand of pasta. Add another splash of pasta water if it looks too dry.

Serve Immediately: Divide the Cowboy Butter Chicken Linguine among four warm bowls. Top with a generous grating of fresh Parmesan cheese and a little extra black pepper.