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

Heat olive oil in a large skillet over medium-high heat. Layer the chicken evenly in the skillet, seasoning it with paprika, garlic salt, kosher salt, and pepper. Cook until golden brown, about 3-4 minutes on one side.

Add 2 tablespoons of cowboy butter into the skillet. Flip the chicken pieces and cook until beautifully browned and they hit an internal temperature of 165°F, approximately another 3-4 minutes.

Remove the chicken from the pan, covering it to keep warm. Lower the heat and add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Scrape the flavorful brown bits from the bottom, stirring until the butter melts.

Toss the cooked linguine and chicken into the skillet, ensuring they are well-coated in the sauce. Finish with a drizzle of lemon juice and serve immediately, garnished with lemon slices and chopped parsley.