Make the cowboy butter

• Melt part of the butter in a bowl.
• Whisk in the garlic, lemon juice, Dijon mustard, parsley, chives, red pepper flakes and smoked paprika.

Sear the chicken

• Heat the remaining butter in a Dutch oven over medium-high heat.
• Season the chicken with salt and pepper and sear until golden and cooked through.
• Set the chicken aside.

Start the pasta

• Pour the chicken broth into the same pot and bring to a simmer.
• Add the fettuccine and cook, stirring often, until almost al dente.

Build the alfredo sauce

• Lower the heat and stir in the heavy cream and the cowboy butter.
• Whisk in the Parmesan until the sauce is smooth and slightly thickened.

Finish and serve

• Return the chicken to the pot and toss everything together.
• Adjust the seasoning and serve hot with extra Parmesan.