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

Heat oil in a large skillet over medium-high heat. Once 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, or until golden brown.

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

Remove the chicken from the skillet and place it on a plate, tenting it to keep warm. Lower the heat to low and add the remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits from the pan, then stir until the butter has melted.

Add the cooked linguine and chicken back into the skillet, tossing everything to coat in the sauce. Stir in the lemon juice and combine.

Serve the dish garnished with lemon slices.