Cook the Linguine:
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Sear the Chicken:
While pasta cooks, season chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5–7 minutes, until golden and cooked through. Remove and set aside.

Make Cowboy Butter Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in Dijon, paprika, red pepper flakes, lemon juice, parsley, and chives. Season with salt and pepper.

Make it Creamy:
Stir in heavy cream and Parmesan cheese (if using). Let it simmer for 2 minutes until slightly thickened.

Assemble the Pasta:
Add cooked linguine and seared chicken back to the skillet. Toss everything in the cowboy butter sauce, adding a splash of reserved pasta water as needed to loosen the sauce.

Serve:
Garnish with extra herbs and Parmesan. Serve hot with lemon wedges if desired.