Make the cowboy butter: Combine 0.5 cups unsalted butter, softened (115g), 1 tablespoons Dijon mustard, 2 garlic cloves, finely minced, 1 tablespoons chopped parsley, 1 tablespoons chopped chives, 2 teaspoons fresh thyme leaves, 1 teaspoons sweet paprika, 1 teaspoons salt (for cowboy butter), 1 pinch red pepper flakes, and 0.5 lemon, juice and zest in a small bowl and set aside. This can be made in advance and kept in the fridge until needed.

Cook the pasta: Bring a large pot of salted water (2 teaspoons salt (for pasta water)) to the boil. Add 12 ounces pasta, linguine recommended (340g) and cook according to pack instructions until al dente. Reserve some pasta water before draining.

Prep the chicken: Cut 6 chicken thighs, skinless and boneless into strips or bite-sized pieces. Season with 1 teaspoons paprika (for chicken), 1 teaspoons garlic powder, 1 teaspoons salt (for chicken), and 0.5 teaspoons black pepper.

Sear the chicken: Heat 1 tablespoons olive oil, or as needed in a large skillet over medium-high heat and quickly sear the chicken. It doesn't need to cook through completely yet.

Add the vegetables: Lower the heat slightly. Add 1 large shallot, finely diced, 4 garlic cloves, sliced, and 1 cups sliced bell peppers, mix of red, yellow and orange (150g), cooking and stirring frequently until softened and the chicken is cooked through.

Combine with butter and pasta: Stir in 4 tablespoons cowboy butter, or more to taste, then add the cooked linguine, tossing to coat in the buttery sauce.

Finish the sauce: Add 0.5 cups heavy/double cream (120ml), 4 tablespoons freshly grated Parmesan, and 2 tablespoons finely chopped parsley, stirring well to combine. Taste and adjust seasoning as needed.

Serve: Serve immediately with lemon wedges on the side, extra Parmesan, and maybe some garlic bread.