Start by bringing a large pot of salted water to a vigorous boil. Once boiling, add the linguine and cook for about 7–8 minutes or until it's just shy of al dente. Save 1/2 cup of the pasta water before draining.

While the linguine is cooking, season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes on each side until golden brown.

In the same skillet, reduce the heat to medium and add 4 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for about 30 seconds. Add 2 teaspoons of smoked paprika, 1/2 teaspoon of red pepper flakes, and the juice from half a lemon. Let the mixture bubble gently for 1–2 minutes.

Add the drained linguine and sliced chicken back into the skillet with the cowboy butter sauce. Toss everything together gently, adding some reserved pasta water if needed to adjust sauce consistency.

Remove the skillet from heat and finish with freshly chopped parsley. Serve immediately.