1. Cook the Linguine:

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to package directions, or until al dente.
3. Drain the pasta and set aside.

2. Cook the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken bites to the skillet in a single layer.
3. Season evenly with paprika, garlic salt, kosher salt, and pepper.
4. Cook for 3-4 minutes on one side, or until golden brown.
5. Add 2 tablespoons of the Cowboy Butter to the skillet.
6. Flip the chicken pieces and cook for another 3-4 minutes, or until browned and cooked through (internal temperature of 165°F/74°C).
7. Remove the chicken from the skillet and set aside. Cover to keep warm.

3. Make the Sauce:

1. Reduce the heat to low.
2. Add the remaining 2 tablespoons of Cowboy Butter, heavy cream, garlic salt, and crushed red pepper flakes to the skillet.
3. Stir well, scraping up any browned bits from the bottom of the pan.
4. Simmer for 2-3 minutes, or until the sauce has thickened slightly.

4. Combine and Serve:

1. Add the cooked linguine and chicken to the skillet with the sauce.
2. Toss gently to coat everything evenly with the sauce.
3. Stir in the lemon juice.
4. Garnish with lemon slices and chopped fresh parsley.
5. Serve immediately.