Bring a pot of salted water to a boil and cook linguine according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Season Chicken:
In a bowl, toss the sliced chicken with olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Cook Chicken:
Heat a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until golden brown and cooked through. Remove from skillet and set aside.
Make Cowboy Butter Sauce:
Reduce heat to medium. Melt butter in the same skillet. Add garlic and sauté for 1 minute until fragrant. Stir in Dijon mustard, parsley, crushed red pepper flakes, lemon zest, and juice. Simmer for 1 minute.
Add Cream & Cheese:
Stir in heavy cream and Parmesan until the sauce is smooth and creamy. Add reserved pasta water a little at a time if needed to loosen the sauce.
Combine Everything:
Add cooked linguine, chicken, and roasted red peppers to the skillet. Toss to coat evenly with the sauce. Simmer 2–3 minutes to meld flavors.
Serve:
Garnish with fresh parsley and serve immediately.
💡 Tips:
Swap chicken for shrimp or sautéed vegetables for a different twist.
For extra flavor, lightly toast the roasted red peppers in olive oil before adding.
Serve with crusty bread to soak up every bit of the buttery sauce.
