Boil the Linguine: Fill a large pot with salted water and bring to a boil. Add linguine and cook until al dente, usually about 9-11 minutes. Reserve ¼ cup pasta water before draining and toss with olive oil.

Season the Chicken: Cut the chicken breast into cubes and season with salt, pepper, garlic powder, onion powder, paprika, and cayenne.

Sear the Chicken: Heat olive oil and butter in a skillet, then add the chicken. Sear for 3-4 minutes on each side until golden brown and cooked through.

Make the Cowboy Butter Sauce: Reduce heat, add remaining butter, then minced garlic. Sauté for 30-60 seconds until fragrant.

Combine Sauce Ingredients: Stir in chicken broth, lemon juice, and Dijon mustard. Whisk and simmer for about 2 minutes.

Add Cream and Cheese: Pour in heavy cream and add Parmesan cheese, stirring continuously until the sauce thickens.

Combine Chicken and Linguine: Return chicken to the skillet and add drained linguine. Toss to coat, adding reserved pasta water if needed.

Finish and Serve: Simmer for an additional 1-2 minutes, stir in parsley, and serve garnished with lemon wedges.