Cook the pasta: Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Cook the chicken: Season chicken pieces with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

Create the cowboy butter sauce: In the same skillet, add remaining olive oil and butter. Once melted, add minced garlic and cook for 1 minute until fragrant. Stir in cayenne pepper, oregano, and dried parsley.

Combine everything: Reduce heat to medium-low and pour in heavy cream. Add parmesan cheese and stir until melted and smooth. Return chicken to the skillet along with cooked linguine. Toss everything together, adding reserved pasta water as needed to create a creamy sauce that coats the pasta perfectly.

Serve and garnish: Garnish with fresh parsley and serve immediately with lemon wedges on the side. The squeeze of fresh lemon brightens up the rich sauce beautifully.