Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine pasta and cook for about 9-11 minutes, or until al dente. Carefully reserve ½ cup of the pasta water for later, then drain the linguine and set it aside in a large bowl.

In a medium bowl, whisk together melted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, crushed red pepper flakes, lemon juice, chopped parsley, salt, and black pepper until smooth. Set this vibrant cowboy butter sauce aside.

Heat olive oil in a large skillet over medium heat. Season the sliced chicken breast with salt, black pepper, garlic powder, and onion powder. Once the oil is hot, add the chicken to the skillet and cook for 5-6 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the prepared cowboy butter sauce over medium heat and let it simmer for about 1 minute. Slowly pour in heavy cream, stirring continuously, to blend it into the sauce. Add in grated Parmesan cheese and mix until smooth and creamy.

Add the reserved chicken back into the skillet with the creamy sauce and stir to coat evenly. Fold in the cooked linguine, tossing until the pasta is fully coated. If the sauce is too thick, add reserved pasta water to reach the desired consistency.

Serve immediately, garnishing with chopped fresh basil or parsley. Enjoy the creamy goodness warm!