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

Heat olive oil in a large skillet over medium-high heat.

Add the chicken pieces in a single layer. Season with paprika, garlic salt, kosher salt, and black pepper.

Cook the chicken for about 3–4 minutes without moving it until the bottom develops a golden crust.

Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken and cook for another 3–4 minutes until fully cooked and the internal temperature reaches 165°F.

Remove the chicken from the skillet and place it on a plate. Cover loosely to keep warm.

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

Stir while scraping up the browned bits from the pan. Allow the butter to melt and the sauce to become smooth and creamy.

Add the cooked linguine and chicken back to the skillet.

Toss everything gently until the pasta and chicken are evenly coated in the cowboy butter sauce.

Stir in the lemon juice and mix well.

Serve the Cowboy Butter Chicken Linguine garnished with lemon slices and chopped parsley.