Step 1
Bring a large pot of salted water to a boil.
Cook the linguine according to package instructions until al dente.
Drain the pasta, reserving a bit of pasta water, and set aside.

Step 2
While the pasta cooks, season the chicken breasts generously with salt and pepper.

Step 3
Heat half of the butter in a large skillet over medium heat until melted and sizzling.
Add the chicken breasts and cook for 5–7 minutes on each side, until golden brown and cooked through.

Step 4
Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

Step 5
In the same skillet, add the remaining butter and the minced garlic.
Sauté the garlic for about 30 seconds until fragrant but not browned.

Step 6
Stir in the fresh lemon juice, paprika, and cayenne pepper, creating a fragrant, spicy butter sauce.

Step 7
Add the cooked linguine to the skillet, tossing well to coat in the cowboy butter sauce.
If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the noodles.

Step 8
Nestle the sliced chicken on top of the pasta mixture.

Step 9
Serve the dish warm, garnished with a little extra cracked black pepper or a sprinkle of fresh parsley if desired.