1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites

2 tablespoons extra virgin olive oil

½ teaspoon paprika

½ teaspoon garlic salt

½ teaspoon kosher salt

¼ teaspoon pepper

¼ cup (4 tablespoons / 57 g) cowboy butter, divided

¾ cup (178.5 g) heavy cream

1 teaspoon garlic salt

¼ teaspoon crushed red pepper flakes

½ teaspoon lemon juice

Lemon slices, for garnish

Parsley, chopped for garnish

8 ounces linguine

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Season the chicken with paprika, garlic salt, kosher salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes per side until browned and cooked through. Remove the chicken from the skillet and set aside.
Bring a pot of salted water to a boil and cook the linguine according to package directions. Drain and set aside, reserving 1 cup of pasta water.
In the same skillet, melt 2 tablespoons of cowboy butter over medium heat. Add the heavy cream, garlic salt, and red pepper flakes, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked chicken back to the skillet and stir to coat with the sauce. Toss in the cooked linguine and mix well. Add reserved pasta water to adjust sauce consistency if needed.
Stir in the remaining 2 tablespoons of cowboy butter and lemon juice. Continue stirring until the butter melts and the sauce is smooth.
Serve the pasta in bowls, garnished with parsley and lemon slices. Serve immediately.

Spicy Version: Add more crushed red pepper flakes or hot sauce for additional heat.

Vegetarian Option: Substitute chicken with sautéed mushrooms or tofu for a plant-based alternative.

For a creamier sauce, add an extra ¼ cup of heavy cream or more cowboy butter.

To make it dairy-free, substitute dairy butter and cream with plant-based options like coconut cream and vegan butter.