Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook linguine until al dente, according to package instructions.
• Drain and set aside.

Sauté the Chicken:

• Heat olive oil in a large skillet over medium-high heat.
• Add chicken pieces and season with paprika, garlic salt, kosher salt, and black pepper.
• Cook for 3-4 minutes per side until golden brown.

Add Cowboy Butter:

• Add 2 tablespoons of cowboy butter to the skillet.
• Flip chicken and cook until fully cooked (165°F internal temperature).
• Remove from skillet and set aside.

Prepare the Sauce:

• Lower heat and add remaining cowboy butter to the skillet.
• Stir in heavy cream, garlic salt, and crushed red pepper flakes.
• Scrape up browned bits and mix until smooth.

Combine Pasta and Chicken:

• Return cooked chicken to the skillet with drained linguine.
• Toss with sauce and add lemon juice.

Serve:

• Garnish with lemon slices and chopped parsley.
• Serve hot and enjoy!