1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain and set aside, reserving a little pasta water.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chicken slices, seasoning with salt, pepper, smoked paprika, cumin, and chili powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the pan and set aside.
3. In the same pan, reduce the heat slightly and add the butter. Once melted, add the chopped onion and sauté gently for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken stock, scraping any browned bits from the bottom of the pan — this is where much of the flavour hides! Let it simmer for 3-4 minutes to reduce slightly.
5. Stir in the double cream and grated cheddar, gently folding them into the sauce until smooth and velvety. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
6. Return the cooked chicken to the pan, stirring to coat it in the creamy sauce. Let everything warm through for 2 minutes, then squeeze in a little fresh lemon juice to add brightness.
7. Finally, add the cooked linguine to the pan, tossing everything together until the pasta is fully coated in the luscious cowboy butter sauce.
8. Serve immediately, sprinkled with chopped parsley if you fancy a touch of green and freshness.

When I first made this dish, I remember my kitchen filling with the scent of smoky paprika and buttery cream — it transported me back to those early mornings in Devon, where the promise of a fresh-baked treat was always just around the corner. It’s a dish that invites you to slow down and savour every mouthful.