1. Start by bringing a large pot of salted water to a boil. Cook the linguine according to the package directions until it’s al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and set it aside.

2. In a bowl, toss the bite-sized chicken pieces with the salt, black pepper, garlic powder, onion powder, and smoked paprika. This seasoning blend will give the chicken a delightful depth of flavor.

3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate.

4. In the same skillet, over medium heat, add the melted butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, cayenne pepper (if using), dried parsley, dried thyme, salt, and black pepper. Stir the mixture for about a minute, allowing the flavors to bloom and meld together.

5. Return the cooked chicken to the skillet with the Cowboy Butter Sauce. Add the cooked linguine and toss everything together, adding a splash of the reserved pasta water as needed to create a silky, well-coated sauce. Sprinkle in the grated Parmesan cheese and toss again to combine.

6. Garnish the Cowboy Butter Chicken Linguine with the chopped fresh parsley and serve hot, letting the bold, buttery flavors take center stage.