Cook the pasta:

• Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Cook the chicken:

• In a large skillet, melt 1 tablespoon of butter over medium heat. Season the chicken strips with salt, pepper, paprika, onion powder, and cayenne pepper (if using).

• Add the chicken to the skillet and cook for 5-6 minutes, turning halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Prepare the cowboy butter sauce:

• In the same skillet, add the remaining 2 tablespoons of butter. Melt it over medium heat.

• Add the minced garlic and sauté for 1-2 minutes until fragrant.

• Pour in the chicken broth and bring it to a simmer. Let it cook for 2 minutes, then stir in the heavy cream.

• Season the sauce with salt, black pepper, and dried thyme. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.

Combine everything:

• Add the cooked linguine to the skillet, tossing to coat it in the creamy cowboy butter sauce. If the sauce needs thinning, add a bit of the reserved pasta water.

• Return the cooked chicken to the skillet and toss everything together until well combined.

Serve and garnish:

• Serve the pasta in bowls, garnished with fresh parsley and Parmesan cheese, if desired.