Cook linguine pasta according to package instructions until al dente. Drain and set aside.
Season chicken breasts with salt, black pepper, smoked paprika, and cayenne pepper.
Heat olive oil in a large skillet over medium-high heat. Sauté chicken breasts until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
Stir in lemon juice, chopped parsley, smoked paprika, and cayenne pepper. Cook for another minute to combine flavors.
Slice the rested chicken breasts.
Add cooked linguine to the skillet and toss to coat with the cowboy butter sauce.
Plate by twirling linguine into a neat mound on a shallow white plate. Fan sliced chicken breast over the top.
Drizzle remaining cowboy butter sauce evenly over the dish and garnish with additional chopped parsley.