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

In a large skillet, heat olive oil over medium-high heat. Add chicken and season with paprika, garlic salt, kosher salt, and pepper. Cook until chicken is browned and cooked through, about 6-8 minutes.

Reduce heat to medium, and add 0.25 cup cowboy butter, heavy cream, garlic salt, crushed red pepper flakes, and lemon juice. Stir to combine and cook for 3-5 minutes until sauce thickens.

Toss the cooked linguine in the skillet with the chicken and sauce. Mix well to combine.

Serve garnished with lemon slices and chopped parsley.