Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.

Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with 1 tsp of salt and 1/2 tsp of black pepper.

Cook the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the cubed butter to the same pan. Once it has melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.

Build the Flavours: Stir in the Dijon mustard, red chilli flakes, and smoked paprika. Cook for another 30 seconds until everything is combined and aromatic.

Add Liquids and Herbs: Pour in the lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the chopped parsley and chives, reserving a little of each for garnish.

Make it Creamy: Slowly pour in the double cream, stirring continuously. I find that adding it gradually helps prevent the sauce from splitting. Let it simmer gently for 2-3 minutes until it begins to thicken slightly.

Combine Everything: Return the cooked chicken to the pan. Add the drained linguine. Pour in about 60ml of the reserved pasta water. Toss everything together vigorously until the pasta is well-coated and the sauce has emulsified into a glossy, creamy coating. If it looks too thick, add another splash of pasta water until you reach your desired consistency.

Serve Immediately: Divide the Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh parsley, chives, and a generous grating of Parmesan cheese.