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

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Season evenly with paprika, garlic salt, kosher salt, and black pepper. Let the chicken cook undisturbed for 3 to 4 minutes, until golden brown on the underside.

Add 2 tablespoons of the cowboy butter to the skillet. Flip the chicken and continue cooking for another 3 to 4 minutes, or until the pieces are browned and fully cooked with an internal temperature of 165°F.

Transfer the cooked chicken to a plate and cover loosely to keep warm.

Lower the heat to low and add the remaining cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet. Scrape up any browned bits from the bottom of the pan and stir until the butter is completely melted and the sauce is well combined.

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

Stir in the lemon juice, mixing well.

Serve garnished with lemon slices and a sprinkle of chopped parsley.