Cook the linguine according to package instructions; drain and set aside.

In a skillet, heat the olive oil over medium-high heat and add the chicken, seasoning it with paprika, garlic salt, kosher salt, and pepper. Cook until the chicken is browned and cooked through.

Reduce heat to medium; add cowboy butter and allow it to melt.

Stir in the heavy cream, garlic salt, crushed red pepper flakes, and lemon juice. Mix well.

Add the cooked linguine to the skillet and toss to coat in the creamy sauce.

Garnish with lemon slices and chopped parsley before serving.