Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.

Prepare and Sear the Chicken: While the pasta is cooking, pat the chicken chunks dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. This browning process, known as the Maillard reaction, is key to developing deep flavour. Remove the cooked chicken from the pan and set it aside on a plate.

Build the Flavour Base: Reduce the heat to medium. Add the butter to the same pan. Once it has melted and is foaming, add the finely chopped shallot and cook for 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Create the Sauce: Stir in the Dijon mustard, smoked paprika, and cayenne pepper, and cook for 30 seconds until the spices are fragrant. Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half.

Make it Creamy: Reduce the heat to low and slowly pour in the double cream, stirring continuously. Let the sauce simmer gently for 2-3 minutes until it begins to thicken slightly. Do not let it come to a rolling boil.

Finish the Sauce: Remove the pan from the heat. Stir in the grated Parmesan cheese until it's completely melted and the sauce is smooth. Add the lemon juice, lemon zest, and all the fresh herbs (parsley, chives, and thyme, if using). Stir everything together and taste for seasoning, adding more salt and pepper if needed.

Combine and Serve: Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are thoroughly coated in the glorious, creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve Immediately: Divide the Cowboy Butter Chicken Pasta among four warm bowls. Garnish with an extra sprinkle of fresh parsley, chives, and a little more grated Parmesan, if you like.