Begin by bringing a large pot of salted water to a boil. Add in 12 ounces of your favorite pasta, cooking according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Cook 1 pound of seasoned chicken for about 5-7 minutes on each side until golden brown. Remove from skillet.

In the same skillet, melt the remaining 1/4 cup of butter. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.

Stir in 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, and optional 1/2 teaspoon of red pepper flakes. Cook for 1-2 minutes to meld the flavors.

Pour in 1/2 cup of heavy cream, stirring well. Simmer for 2-3 minutes until the sauce thickens slightly.

Return the cooked chicken, cut into bite-sized pieces, back to the skillet along with the drained pasta. Toss to coat everything in the sauce.

Sprinkle in 1/2 cup of grated Parmesan cheese, stirring until melted and the sauce is creamy. Adjust seasoning with salt and pepper as needed.

Plate your Cowboy Butter Chicken Pasta, garnishing with chopped fresh parsley. Serve warm, alongside garlic bread or a fresh salad.