Season the Chicken: Pat the chicken breasts dry. Season both sides with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes (if using).

Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove the chicken and set aside.

Boil the Linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain, reserving 1 cup of pasta water.

Sauté Aromatics: In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the minced garlic, parsley, and thyme, and sauté for 1-2 minutes until fragrant.

Add Liquids: Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes.

Season Sauce: Taste the sauce and adjust seasoning with salt, pepper, and additional lemon juice as needed.

Slice Chicken: Slice the cooked chicken breasts into thin strips.

Toss the Pasta: Add the drained linguine to the skillet with the sauce. Toss the pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Add the Chicken: Gently fold in the sliced chicken strips and stir to combine.

Serve: Divide the dish among plates. Sprinkle with freshly grated Parmesan cheese, and serve immediately.