1-First Step: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions; drain and set aside. This step is crucial for achieving the right texture, as overcooked pasta can make the dish mushy.

2-Second Step: Heat the olive oil in a skillet over medium-high heat, season the chicken with paprika, garlic salt, kosher salt, and black pepper, then cook in a single layer for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F, adding 2 tablespoons of the flavored butter midway.

3-Third Step: Remove the chicken and keep it warm, then lower the heat and add the remaining flavored butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet; scrape up any browned bits and stir until the butter melts. This creates the creamy base that ties everything together.

4-Fourth Step: Return the chicken and linguine to the skillet and toss with the sauce, ensuring even coating for maximum flavor. Finally, stir in the lemon juice before serving, and garnish with lemon slices and chopped parsley for a fresh finish.