Pat the chicken breasts dry and season both sides generously with salt, pepper, smoked paprika, onion powder, and optional crushed red pepper flakes.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Cook the seasoned chicken for 6–7 minutes per side until golden brown and no longer pink in the center (165°F). Remove the chicken and let it rest.

In the meantime, bring a pot of salted water to a boil. Add the linguine and cook until al dente, about 8–10 minutes. Reserve 1 cup of the pasta water, then drain the linguine.

In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Sauté the minced garlic, fresh parsley, and thyme leaves for 1–2 minutes until fragrant, stirring frequently.

Pour in the chicken broth and add the lemon juice. Let the mixture simmer for 2–3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.

Once the chicken has rested, slice it into strips.

Add the drained linguine to the skillet with the buttery sauce, tossing gently to coat. If needed, add reserved pasta water to achieve desired sauce consistency.

Gently fold in the sliced chicken, mixing for even distribution. Serve warm, topped with freshly grated Parmesan cheese.