Cook the Pasta:

• Cook the linguine pasta according to the package instructions. Drain and set aside, reserving about 1 cup of pasta water for later.

Cook the Chicken:

• Season the chicken breasts with salt, pepper, smoked paprika, and onion powder.
• Heat a large skillet over medium heat and add 1 tablespoon of butter. Cook the chicken breasts for about 6-7 minutes per side, until they are golden brown and cooked through (internal temperature of 165°F/75°C).
• Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into thin strips.

Prepare the Cowboy Butter Sauce:

• In the same skillet, melt the remaining ½ cup of butter over medium heat.
• Add the minced garlic, parsley, thyme, and crushed red pepper flakes (if using). Sauté for about 1-2 minutes, until the garlic is fragrant.
• Add the chicken broth and lemon juice to the skillet, stirring to combine. Let the sauce simmer for 3-4 minutes to allow the flavors to meld together and the sauce to thicken slightly.

Combine Pasta and Chicken:

• Add the cooked linguine to the skillet with the butter sauce. Toss to coat the pasta evenly. If the sauce needs to be thinned, add some of the reserved pasta water a little at a time until the desired consistency is reached.
• Add the sliced chicken to the skillet and toss again to combine.

Serve:

• Plate the pasta and top with freshly grated Parmesan cheese.
• Garnish with additional fresh parsley or thyme, if desired, and serve immediately.