Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook for 9–11 minutes, stirring occasionally, until it reaches al dente. Once cooked, reserve ¼ cup of the pasta water for later, then drain the linguine, returning it to the pot. Drizzle with a bit of olive oil to prevent sticking while you prepare the rest of the Cowboy Butter Chicken.

In a bowl, combine your chosen spices: garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Toss cubed chicken in the spice mixture until evenly coated. Heat a large skillet over medium-high heat and add olive oil along with a tablespoon of butter. Sear the seasoned chicken for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and keep it warm.

In the same skillet, reduce the heat to medium and melt another tablespoon of butter. Add minced garlic (if using fresh) and sauté for about 30 seconds, until fragrant. Whisk in chicken broth, lemon juice, and Dijon mustard, letting them simmer together for 2–3 minutes. Gradually stir in heavy cream and grated Parmesan cheese, allowing the sauce to thicken until smooth and creamy, about 3–5 minutes.

Return the seared chicken to the skillet with the Cowboy Butter sauce and give it a gentle stir. Next, add the cooked linguine, tossing everything together until the pasta is well coated with the sauce. If needed, use the reserved pasta water to achieve your desired sauce consistency, ensuring a luscious, well-integrated dish. Heat through for another 2 minutes while stirring.

Stir in freshly chopped parsley for color and added flavor before serving. Taste and adjust the seasoning if necessary. Serve your Cowboy Butter Chicken Linguine immediately, garnished with additional parsley and lemon wedges for a bright touch. Enjoy the comforting flavors as everyone gathers around the table!