Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, typically around 9-11 minutes. Once cooked, reserve ¼ cup of the pasta water, then drain and return the linguine to the pot. Drizzle with a bit of olive oil to prevent sticking and keep the pasta silky.

While the pasta is cooking, prepare the chicken. In a small bowl, combine garlic powder, onion powder, paprika, cayenne, salt, and pepper. Coat the cubed chicken breast evenly with this spice mixture, ensuring every piece is well-seasoned.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts, add the seasoned chicken cubes. Sear the chicken for about 3-4 minutes per side until golden brown and cooked through.

Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Once melted, sauté garlic (if using fresh) until fragrant for about 30 seconds. Pour in the chicken broth, lemon juice, and Dijon mustard, stirring to combine.

Lower the heat and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Return the seared chicken and the drained linguine to the skillet, tossing them together gently.

Before serving, stir in a handful of chopped fresh parsley for color and freshness. Plate your Cowboy Butter Chicken Linguine and garnish with additional parsley or lemon slices as desired.