Cook the linguine in a large pot of salted water for about 3-5 minutes until al dente. Drain and set aside.

In a large skillet, melt 3 tablespoons of butter over medium heat. Season 3-4 chicken breasts with salt and pepper, cook for 7-8 minutes on each side until golden brown. Remove and let rest.

Add the remaining 3 tablespoons of butter to the skillet, then add minced garlic and sauté for 30 seconds until fragrant.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits, and let it simmer for a minute.

Add crushed red pepper flakes and chopped parsley to the broth, simmer for 5 minutes to meld flavors.

Return the cooked chicken to the skillet, toss with the sauce, then add the drained linguine and mix well.

Serve hot, topped with grated parmesan cheese and additional parsley for garnish.