1. Cook the Pasta:

• Bring a large pot of salted water to a rolling boil.
• Add the linguine pasta and cook according to package instructions until al dente (tender but still firm to the bite).
• Important: Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set it aside (you can toss it with a tiny bit of olive oil to prevent sticking if desired).

2. Prepare and Cook Chicken:

• While pasta cooks, prepare the chicken. Pat the chicken breasts dry. Season them generously on both sides with salt and pepper.
• Heat a large skillet over medium heat. Add half (1/4 cup or 4 tablespoons) of the butter.
• Once the butter is melted and sizzling gently, add the seasoned chicken breasts to the skillet.
• Cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as needed to prevent burning.
• Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes. Once rested, slice the chicken into strips or bite-sized pieces.

3. Make the Cowboy Butter Sauce:

• Reduce the heat under the same skillet to medium-low.
• Add the remaining half (1/4 cup or 4 tablespoons) of the butter to the skillet.
• Once melted, add the minced garlic and sauté until fragrant, about 30-60 seconds. Stir constantly and be very careful not to burn the garlic.
• Stir in the fresh lemon juice, paprika, and cayenne pepper. Cook for another 30 seconds, stirring.

4. Combine Pasta and Sauce:

• Add the cooked and drained linguine directly into the skillet with the Cowboy Butter sauce.
• Toss the pasta well using tongs until it is thoroughly coated in the sauce.
• If the pasta seems too dry, add a tablespoon or two of the reserved pasta water to help loosen the sauce and coat the noodles.

5. Add Chicken and Serve:

• Add the sliced cooked chicken back into the skillet with the pasta. Toss gently to combine and warm the chicken through briefly.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve the Cowboy Butter Chicken Linguine immediately while warm. Garnish with fresh chopped parsley if desired (not listed but highly recommended).