Cook the Linguine: Boil a large pot of salted water, add the linguine pasta, and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

Prepare the Cowboy Butter Sauce: Melt ½ cup of butter and whisk in garlic, mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and pepper.

Cook the Chicken: Heat 2 tablespoons of olive oil, season chicken with salt, pepper, garlic powder, and onion powder, then cook until golden and internal temperature reaches 165°F. Rest the chicken.

Create the Sauce Base: Pour prepared cowboy butter sauce into the skillet and bring to a gentle simmer for 2-3 minutes.

Combine Cream and Cheese: Stir in 1 cup of heavy cream and ½ cup of Parmesan until smooth and creamy.

Finish the Dish: Add chicken back to the skillet, slice if desired. Toss in linguine, incorporating reserved pasta water until desired consistency is reached.

Serve and Garnish: Plate the dish and garnish with freshly chopped basil or parsley before serving.