Cowboy Butter Chicken Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, about 9-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper.
Add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Cowboy Butter Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the Dijon mustard, lemon juice, paprika, cayenne pepper, and fresh thyme. Let the sauce simmer for 3-4 minutes to thicken slightly, adjusting the seasoning with salt and pepper to taste.
Combine Everything:

Add the cooked chicken back into the skillet and toss it in the sauce to coat evenly. Add the cooked linguine and toss everything together, adding a bit of the reserved pasta water to help the sauce coat the pasta if needed.
Stir in the fresh parsley for a burst of freshness.
Serve:

Serve the Cowboy Butter Chicken Linguine immediately, garnished with extra fresh parsley or thyme if desired. You can also add grated Parmesan for an extra cheesy touch.
Serving and Storage Tips: