1. Make the Cowboy Butter: In a small bowl, combine the softened butter, Dijon mustard, minced garlic, parsley, chives, thyme, paprika, salt, lemon juice and zest, and red pepper flakes. Mix everything together until well blended. Set the cowboy butter aside while you prepare the rest of the dish.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.

3. Season the Chicken: Season the chicken strips with salt, paprika, garlic powder, and black pepper.

4. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sear for about 4 minutes, or until they develop a nice golden-brown color. Don’t worry about cooking them all the way through just yet.

5. Add the Vegetables: Reduce the heat to medium and add the diced shallot, minced garlic, and sliced bell peppers to the skillet. Cook, stirring frequently, until the vegetables have softened and the chicken is cooked through, about 4-5 minutes.

6. Combine with the Butter: Stir in 4 tablespoon of the prepared cowboy butter into the skillet. Add the cooked linguine and toss everything together until the pasta is evenly coated in the buttery sauce.

7. Finish the Sauce: Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir well to combine, adding a bit of the reserved pasta water as needed to reach your desired sauce consistency. Stir in the fresh parsley and taste, adjusting the seasoning as necessary.

8. Serve and Enjoy: Serve the Cowboy Butter Chicken Pasta immediately, garnished with lemon wedges and extra Parmesan cheese if desired. Savor the creamy, flavorful goodness in every bite!