1-First step: Cook the pasta Bring a large pot of salted water to a boil. Add the 8 ounces of linguine and cook until al dente, following the package timing as your guide. Once the pasta is ready, drain it and set it aside. A little firmness helps it hold up better when tossed with the creamy sauce later.

2-Second step: Season the chicken While the pasta cooks, cut the 1 1/2 pounds of boneless skinless chicken breasts into 1-inch bites if you have not already done so. Pat the pieces dry so they brown nicely in the skillet. Sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon garlic salt, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Dry chicken plus good seasoning gives you better color and flavor.

3-Third step: Sear the chicken Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken in a single layer so the pieces sear instead of steam. Cook for 3 to 4 minutes per side until the chicken turns golden and the internal temperature reaches 165°F. Add 2 tablespoons of the cowboy butter before flipping so the chicken picks up even more flavor as it cooks.

4-Fourth step: Remove and keep warm Once the chicken reaches 165°F, transfer it to a plate and keep it warm. This keeps the meat juicy while you build the sauce. If you are adding vegetables, this is a good time to quickly sauté bell peppers or spinach in the same pan before the sauce goes in.

5-Fifth step: Make the cowboy butter sauce Lower the heat to low. Add the remaining cowboy butter, 3/4 cup heavy cream, 1 teaspoon garlic salt, and 1/4 teaspoon crushed red pepper flakes to the skillet. Stir gently as the butter melts. Use your spoon to scrape up the browned bits on the bottom of the pan, since that is where a lot of the flavor lives. The sauce should look smooth, creamy, and lightly speckled with pepper flakes.

6-Sixth step: Bring everything together Add the drained linguine and the cooked chicken back into the skillet. Toss everything well so the pasta is coated in the sauce. Stir in 1/2 teaspoon lemon juice at the end. The lemon wakes up the sauce and balances the richness of the cream and butter.

7-Final step: Garnish and serve Spoon the Cowboy Butter Chicken Linguine into bowls or onto plates right away. Garnish with lemon slices and chopped parsley. Serve while hot for the best texture and flavor. The pasta should be creamy, the chicken should be tender, and every bite should have a little garlic, butter, and lemon.