Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine and cook according to package instructions until al dente, which usually takes about 9 to 11 minutes. Before draining, reserve ¼ cup of the starchy pasta water to use later, then drain the linguine and toss it with a drizzle of olive oil to prevent sticking.

Season and Sear Chicken: While the pasta is cooking, prepare the chicken. In a mixing bowl, combine cubed chicken breast with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper, ensuring even coating. Heat a large skillet over medium-high heat and add a mix of olive oil and butter. Sear the chicken for about 3 to 4 minutes on each side, until golden brown and cooked through. Keep the chicken warm on a plate.

Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining butter, allowing it to melt. Once melted and bubbly, add minced garlic and sauté for about 30 seconds, or until fragrant. Then, pour in chicken broth, lemon juice, and Dijon mustard, stirring to combine. Let the mixture simmer for 2 minutes to meld the flavors before adding heavy cream and Parmesan cheese; whisk until smooth and slightly thickened.

Combine Ingredients: Return the cooked chicken to the skillet, then add the linguine directly into the cowboy butter sauce. Toss everything together to ensure the pasta is well-coated in the sauce. Adjust the dish's consistency by incorporating reserved pasta water as needed, keeping it creamy and luscious.

Finish and Serve: Finally, fold in freshly chopped parsley for a burst of flavor and freshness. Taste and adjust seasoning if necessary. Serve the Cowboy Butter Chicken Linguine warm, garnished with additional parsley and a sprinkle of cracked black pepper. Lemon wedges can be offered on the side for extra zest if desired.