Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add linguine and cook until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.

In a large skillet, heat olive oil over medium-high heat until shimmering. Add chicken in a single layer and season with paprika, garlic salt, kosher salt, and pepper. Cook for 3-4 minutes until golden brown.

Once golden, add cowboy butter to the skillet and cook for an additional 3-4 minutes until chicken is fully cooked, reaching an internal temperature of 165°F. Transfer chicken to a plate and cover to keep warm.

Lower heat and in the same skillet, add remaining cowboy butter, heavy cream, and garlic salt. Stir to combine, scraping brown bits from the bottom of the pan until the butter melts and sauce becomes creamy, about 2-3 minutes.

Add the drained linguine and cooked chicken back into the skillet, pour in lemon juice, and gently toss to coat pasta and chicken in the sauce. Stir for another minute to warm through.

To serve, plate generous portions and garnish with lemon slices and chopped parsley. Enjoy!