Cowboy Butter:

• 1/2 cup (115g) unsalted butter, softened
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely minced
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 2 tsp fresh thyme leaves
• 1 tsp sweet paprika
• 1 tsp salt
• Pinch red pepper flakes
• 1/2 lemon, juice and zest

For the Pasta:

• 12 oz (340g) pasta, linguine recommended
• 2 tsp salt

For the Chicken:

• 6 chicken thighs, skinless and boneless
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil, or as needed
• 1 large shallot, finely diced
• 1 cup (150g) sliced bell peppers, mix of red, yellow, and orange
• 4 cloves garlic, sliced
• 4 tbsp cowboy butter, or more to taste
• 1/2 cup (120ml) heavy cream
• 4 tbsp Parmesan, freshly grated
• 2 tbsp parsley, finely chopped