Instructions

• Make the cowboy butter: Combine all the ingredients together in a small bowl and set aside. This can be made in advance and kept in the fridge until needed. You will only need to use about half of the butter in the pasta recipe.
• Prepare the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook according to pack instructions or until al dente. Reserve some of the pasta water before draining the pasta.
• Prepare the rest of the dish while the pasta cooks. Cut the chicken thighs into strips or bite-sized pieces. Season with the paprika, garlic powder, salt and pepper.
• Heat olive oil in a large skillet or chef's pan and quickly sear the chicken over medium-high heat. This will take about 4 minutes – you don't have to cook the chicken all the way through.
• Lower the heat a notch. Add the shallots, garlic and sliced peppers and continue to cook, stirring frequently, until the vegetables have softened and chicken is cooked through.
• Stir in the cowboy butter and add the linguine, tossing to combine in the buttery sauce.
• Add the cream, grated Parmesan and chopped parsley and stir well to combine. Have a taste and adjust the seasoning as needed.
• Serve immediately with lemon wedges on the side and some extra Parmesan cheese and perhaps some garlic bread.