Prepare the cowboy butter: Combine softened butter with minced garlic, chives, parsley, smoked paprika, red pepper flakes, and salt in a medium bowl. Mix thoroughly until all ingredients are evenly distributed and the butter takes on a beautiful golden-orange hue.

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to hot pan. Cook for 5-7 minutes without moving, then flip and cook another 3-4 minutes until internal temperature reaches 165°F.

Create the sauce: Reduce heat to medium-low and add half of the cowboy butter to the chicken. Slowly pour in heavy cream and chicken broth, stirring constantly to create a smooth, velvety sauce.

Combine everything: Add drained pasta to the skillet along with remaining cowboy butter and Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time until sauce reaches perfect creamy consistency.

Final touches: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Serve immediately while cheese is still melty and sauce clings to pasta.