1-Bring a large pot of salted water to a boil and cook 8 ounces of linguine until al dente, as per the package instructions. Drain the pasta and set it aside.

2-Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 1 ½ pounds of chicken pieces in a single layer and season with ½ teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Cook for 3-4 minutes on one side until golden brown.

3-Add 2 tablespoons of the compound butter to the skillet, flip the chicken, and cook for another 3-4 minutes until browned and fully cooked to 165°F.

4-Remove the chicken from the skillet and keep it warm. For vegan options, substitute with plant-based chicken in this step.

5-Reduce the heat to low. Add the remaining 2 tablespoons of compound butter, ¾ cup heavy cream, 1 teaspoon garlic salt, and ¼ teaspoon crushed red pepper flakes. Stir to melt the butter and scrape the browned bits from the pan.

6-Return the cooked linguine and chicken to the skillet, tossing to coat evenly with the sauce. Use gluten-free pasta here if needed.

7-Stir in ½ teaspoon lemon juice.

8-Serve the dish garnished with lemon slices and chopped parsley.