Fill a large pot with water, salt it generously, and bring it to a boil. Cook the linguine until al dente, following the timing on the package. Drain the pasta and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once it’s shimmering, spread the chicken pieces out in a single layer. Sprinkle evenly with paprika, garlic salt, kosher salt, and pepper. Sear for 3 to 4 minutes without moving them, until a golden crust forms.

Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken and cook for another 3 to 4 minutes, until browned and cooked through to 165°F.

Remove the chicken from the skillet and tent it with foil to keep warm.

Reduce heat to low. Stir in the rest of the cowboy butter along with the heavy cream, a bit more garlic salt, and crushed red pepper flakes. Scrape up any flavorful bits from the bottom of the skillet and stir until smooth.

Return the drained linguine and cooked chicken to the skillet. Toss everything to coat in the creamy sauce.

Add the lemon juice and stir once more to blend the flavors.

Serve warm, garnished with lemon slices and chopped parsley.