Cut boneless, skinless chicken breasts into bite-sized pieces and season them with salt and pepper.

In a large skillet, heat 2 tablespoons of butter over medium-high heat until sizzling. Add the seasoned chicken and cook for about 6-8 minutes, or until golden brown and cooked through.

Stir in minced garlic and sauté for an additional 1-2 minutes, just until fragrant.

Pour in a mixture of melted butter, lemon juice, and fresh herbs like parsley and chives. Allow it to simmer for about 3-5 minutes.

Meanwhile, boil your linguine in salted water according to package instructions until al dente—usually around 8-10 minutes. Drain and set aside.

Toss the cooked linguine into the skillet with the chicken and sauce, stirring gently to combine all ingredients evenly. Cook for another minute or two on low heat.

Plate your Cowboy Butter Chicken Linguine while it’s warm, garnishing with extra herbs or a sprinkle of Parmesan cheese if desired.