01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 8–10 minutes. Drain and set aside without rinsing.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and season with paprika, garlic salt, kosher salt, and pepper. Cook undisturbed for 3–4 minutes until browned.
03 -
Add 2 tablespoons of cowboy butter to skillet. Flip chicken pieces and cook for another 3–4 minutes until golden and internal temperature reaches 165°F.
04 -
Transfer cooked chicken to a plate and tent with foil. Reduce heat to low and add remaining cowboy butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Stir and scrape up browned bits to flavor the sauce.
05 -
Return chicken to skillet and add drained linguine. Toss gently to coat with sauce. Add lemon juice and toss again to incorporate. Keep heat low to prevent sauce from separating.
06 -
Sprinkle with chopped parsley and garnish with lemon slices if desired. Serve immediately.