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

Prepare and Cook the Chicken: While the pasta cooks, pat the diced chicken breasts dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Start the Cowboy Butter Sauce: Reduce the heat to medium-low. Add the 100g of salted butter to the same pan. Once it's melted and foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.

Build the Flavours: Stir in the Dijon mustard, smoked paprika, and red pepper flakes. Let them cook for another 30 seconds to toast the spices and deepen their flavour. What works best for me is to constantly stir at this stage to prevent anything from catching on the bottom of the pan.

Make it Creamy: Pour in the double cream, stirring continuously to combine with the butter and spices. Bring the sauce to a gentle simmer and let it bubble away for 2-3 minutes, until it has thickened slightly.

Add the Finishing Touches: Squeeze in the juice of half a lemon and stir through the chopped fresh parsley and chives, reserving a little for garnish. Season the sauce with a little more salt and pepper to your taste.

Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained linguine and toss everything together thoroughly until the pasta and chicken are well-coated in that glorious creamy sauce. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce emulsify and cling to the pasta. For more on this technique, Serious Eats has a great explanation of the science behind it.

Serve Immediately: Divide the Creamy Cowboy Butter Chicken Linguine among four bowls. Garnish with the remaining fresh herbs and a generous grating of Parmesan cheese. Serve straight away while hot.