1-Season the Chicken: In a medium bowl, combine the chicken pieces with paprika, garlic salt, kosher salt, and pepper. Toss until the chicken is evenly coated with the spice mixture.

2-Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving a small amount of pasta water, and set aside.

3-Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

4-Start the Sauce: Reduce the heat to medium and add half of the cowboy butter to the skillet. Allow it to melt and begin to bubble, scraping up any flavorful browned bits from the bottom of the pan.

5-Create the Creamy Base: Pour in the heavy cream, remaining cowboy butter, garlic salt, and crushed red pepper flakes. Stir well to combine and let the sauce simmer for 2-3 minutes until slightly thickened.

6-Add Brightness: Stir in the lemon juice, which will add a bright note that balances the richness of the sauce.

7-Combine Everything: Add the cooked chicken and linguine to the skillet, tossing everything together until the pasta is evenly coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

8-Finish and Serve: Remove from heat and garnish with lemon slices and chopped parsley. Serve immediately while hot.