Start by boiling a large pot of salted water. Add the linguine and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts, seasoned with salt, pepper, and paprika. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.

In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1-2 minutes. Stir in the cayenne pepper and lemon juice, allowing the flavors to meld.

Add the cooked linguine directly to the skillet, tossing to coat thoroughly in the buttery sauce. Add the sliced chicken and parsley, stirring to combine all ingredients evenly.

Plate the pasta, garnishing with additional parsley and grated Parmesan if desired. Enjoy this hearty dish with a side of your choice!