Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Reserve pasta water and drain linguine.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season chicken with salt and pepper, then sear for about 6-7 minutes per side until golden brown and cooked through.

In the same skillet, reduce heat and sauté minced garlic for 30 seconds. Add remaining butter, heavy cream, lemon juice, salt, and pepper, stirring continuously until well combined.

Add drained linguine to the sauce in the skillet, tossing to combine. Gradually add reserved pasta water to achieve desired creaminess, then fold in sliced chicken.

Serve immediately, garnishing with lemon zest or fresh herbs.