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Boil a large pot of salted water. Cook linguine until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high. Add chicken and season with paprika, half of the garlic salt, salt, and pepper.
Cook chicken 3–4 minutes per side, until golden and cooked through. Stir in 2 tbsp cowboy butter and coat evenly. Remove from skillet and set aside.
Lower the heat. Add remaining cowboy butter, heavy cream, remaining garlic salt, and crushed red pepper flakes to the skillet. Stir and deglaze pan.
Return pasta and chicken to the skillet. Stir gently to coat everything in sauce.
Add lemon juice, mix again, and serve garnished with parsley and lemon.