Season the chicken breasts with salt and pepper.

In a large skillet, melt a tablespoon of butter over medium heat and cook the chicken until golden and cooked through (about 6-7 minutes per side). Remove and set aside.

In the same pot, cook the linguine according to package instructions. Drain and set aside, but save a bit of pasta water for later (about half a cup).

In the same skillet, melt the remaining butter. Add minced garlic and sauté until fragrant (about 1 minute).

Stir in smoked paprika, onion powder, and crushed red pepper flakes, then pour in the chicken broth and lemon juice. Let it simmer for a few minutes.

Slice the chicken and add it back to the skillet along with the cooked linguine. Toss everything together, adding the reserved pasta water as needed to reach your desired sauce consistency.

Taste and adjust salt and pepper if necessary. Serve hot with fresh parsley, thyme, and a sprinkle of freshly grated Parmesan cheese.