Season the chicken pieces generously with minced garlic, paprika, salt, and pepper. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted, add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through to 165°F.

While the chicken is cooking, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

In the same skillet, melt another tablespoon of butter over medium heat, and add minced garlic. Sauté for 1-2 minutes until fragrant. Stir in the paprika to infuse the flavor.

Carefully add the cooked chicken back to the skillet with the drained linguine. Pour in the lemon juice and cream, tossing together to coat everything in the sauce. If the sauce is too thick, add reserved pasta water to achieve desired consistency.

Cook for an additional 3-4 minutes to allow flavors to meld. Just before removing from heat, toss in freshly chopped herbs for an aromatic lift. Check for seasoning before serving.

Plate the Cowboy Butter Chicken Linguine immediately. Garnish with extra herbs and a squeeze of lemon juice. Serve with a side salad or garlic bread for a complete meal.