Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta water before draining the linguine in a colander. Set aside the pasta while you prepare the chicken.

While the linguine is cooking, take the chicken breasts and season them generously with salt, pepper, smoked paprika, and onion powder. Ensure the spices evenly coat the chicken.

In a large skillet, melt 2 tablespoons of butter over medium-high heat until it sizzles. Carefully add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked to 165°F (75°C). Transfer them to a cutting board to rest.

Reduce the skillet heat to medium and add the remaining butter along with the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.

To the skillet with the garlic butter, stir in fresh thyme, chopped parsley, red pepper flakes, chicken broth, and lemon juice. Simmer for about 5 minutes, stirring occasionally.

Once the sauce has thickened, lower the heat and add the drained linguine to the skillet. Toss for 2-3 minutes to coat the pasta.

Slice the rested chicken breasts and arrange them on top of the linguine. Garnish with grated Parmesan cheese and additional parsley if desired.