Preparation

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
• To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
• Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
• Remove the chicken from the pan. Place onto a plate and tent to keep warm.
• Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until the butter has melted.
• Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
• Add lemon juice. Stir to combine.
• Serve the dish garnished with lemon slices.