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

In a large skillet over medium-high heat, add the olive oil. Once it’s hot, add the chicken in a single layer. Season the chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side until it turns golden brown.

Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook until they are browned and reach an internal temperature of 165°F, about another 3-4 minutes.

Remove the chicken from the pan and place it onto a plate to keep warm.

Reduce the heat to low. Add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Use a spatula to scrape up any brown bits in the pan, stirring until the butter has melted.

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

Stir in the lemon juice and mix well. Serve the dish garnished with lemon slices and chopped parsley.