Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, add olive oil. Once hot, add chicken in a single layer and season with paprika, garlic salt, kosher salt, and pepper.

Cook for 3–4 minutes until golden brown, then add 2 tablespoons of cowboy butter. Flip chicken and cook another 3–4 minutes, or until cooked through (165°F internal temp).

Remove chicken from pan and tent loosely with foil.

Lower heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the same pan. Scrape up brown bits and stir until smooth.

Add cooked linguine and chicken back to the skillet. Toss to coat in the sauce.

Add lemon juice, stir to combine.

Garnish with lemon slices and chopped parsley before serving.