Start by making the cowboy butter. In a medium bowl, mash together the softened butter, Dijon mustard, crushed garlic, lemon juice, lemon zest, Worcestershire sauce, smoked paprika, cayenne pepper, red pepper flakes, parsley, chives, salt and black pepper until fully combined. Set aside at room temperature.

Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until just under al dente according to the package directions. Reserve a cup of the pasta water, then drain.

Meanwhile, place the chicken pieces in a bowl and toss with the smoked paprika, garlic powder, onion granules, salt and black pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes until golden.

Add the red onion and bell pepper and cook for 4-5 minutes until softened.

Reduce the heat to low. Add the cowboy butter and a splash of the reserved pasta water and stir well until the chicken and vegetables are well coated.

Pour in the half and half and let it bubble gently for a minute, stirring from time to time.

Add the drained pasta and toss well until everything is coated. Loosen with a splash of the reserved pasta water if the sauce looks dry. Stir in the grated Parmesan and fresh parsley and serve immediately.