Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and season with paprika, garlic salt, salt, and black pepper.
Cook the chicken for 3–4 minutes without stirring until golden brown. Add half of the seasoned butter, flip the chicken, and cook for another 3–4 minutes until fully cooked.
Transfer the chicken to a plate and cover loosely to keep warm.
Lower the heat to medium-low. Add the remaining seasoned butter, heavy cream, garlic salt, and red pepper flakes to the skillet. Stir well, scraping up any browned bits from the pan.
Return the cooked chicken and linguine to the skillet. Toss until everything is well coated in the creamy sauce.
Stir in the lemon juice and cook for 1–2 minutes until heated through.
Garnish with fresh parsley and lemon slices before serving.
