1-First, bring a large pot of salted water to a boil and cook the 8 ounces of linguine according to package instructions until al dente. Once done, drain it and set it aside to keep that nice bite.

2-While the pasta cooks, prepare the chicken by cutting 1 ½ pounds of boneless, skinless chicken breasts into 1-inch pieces and seasoning them with ½ teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon kosher salt, and ¼ teaspoon pepper.

3-Next, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 5-7 minutes until it’s golden and fully cooked through. Remove the chicken and set it aside, then in the same skillet, melt half of the ¼ cup of cowboy butter. Stir in the ¾ cup heavy cream, the additional 1 teaspoon garlic salt, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon lemon juice to create that creamy sauce.

4-Once your sauce is simmering, return the chicken to the skillet and coat it well. Add the cooked linguine and toss everything gently to combine, ensuring every strand is covered in that rich sauce. Finally, garnish with lemon slices and chopped parsley for a fresh finish. This step-by-step approach makes the process smooth and enjoyable, perfect for home cooks of all levels.