Cook the linguine according to package instructions until al dente. Reserve some pasta water before draining.

Season the chicken breasts with salt and pepper. In a skillet over medium heat, melt half the butter and cook the chicken until golden brown and cooked through (about 6-7 minutes per side). Remove from skillet.

In the same skillet, melt the remaining butter and sauté garlic, parsley, thyme, smoked paprika, onion powder, salt, and pepper until fragrant (about 1-2 minutes).

Toss in the cooked linguine along with reserved pasta water (start with ¼ cup) and lemon juice until well coated.

Slice the chicken and serve over the linguine with freshly grated Parmesan cheese.