Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Prepare and Cook the Chicken: While the pasta is cooking, pat the diced chicken dry with a paper towel. In a bowl, toss the chicken with olive oil, paprika, salt, and pepper until evenly coated.

Sear the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. In the same pan, add the 120g of unsalted butter. Once it's melted and foaming, add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant and softened, but be careful not to let the garlic burn.

Build the Flavours: Stir in the fresh lemon juice, Dijon mustard, Worcestershire sauce, and red pepper flakes. Let it bubble gently for a minute to allow the flavours to meld together.

Add the Herbs: Turn off the heat and stir in the chopped fresh parsley and chives. The residual heat will be enough to release their aroma without them losing their vibrant colour.

Combine Everything: Return the cooked chicken to the pan. Add the drained pasta and the grated Parmesan cheese. Toss everything together to coat. Now, start adding the reserved pasta water, a splash at a time, tossing continuously until the sauce becomes glossy and creamy, and clings perfectly to the pasta. What works best for me is adding about 120ml first, then more if needed.

Serve Immediately: Divide the cowboy butter chicken pasta among four bowls. Garnish with a little extra Parmesan cheese, a sprinkle of fresh parsley, and a good crack of black pepper. Serve straight away.