1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the linguine and cook until al dente, following the package instructions.

Drain and set aside.

2️⃣ Cook the Chicken:

Heat a large skillet over medium-high heat and add the olive oil.

Once the oil is hot, add the chicken pieces in a single layer.

Season evenly with paprika, garlic salt, kosher salt, and pepper. Cook for 3–4 minutes on one side, until golden brown.

Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken pieces and cook for another 3–4 minutes, or until browned and cooked through to an internal temperature of 165°F.

Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.

3️⃣ Make the Sauce:

Reduce the skillet heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes.

Scrape up the browned bits from the bottom of the skillet using a spatula and stir until the butter melts and the sauce is smooth.

4️⃣ Combine and Serve:

Add the cooked linguine and chicken back into the skillet. Toss everything together until evenly coated in the sauce.

Stir in the lemon juice for a hint of brightness.

Serve the dish hot, garnished with lemon slices and fresh parsley.