Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the cubed chicken and season it with salt and pepper. Cook until it’s browned and cooked through (around 5-7 minutes). Remove the chicken.

In the same skillet, melt the remaining butter. Toss in the minced garlic, paprika, onion powder, and cayenne pepper, stirring for about 30 seconds.

Slowly pour in the heavy cream, stirring until it thickens slightly. Add the Parmesan cheese and mix until it’s creamy.

Add the cooked chicken back to the skillet along with the linguine. Toss everything together until the pasta is nicely coated in the sauce.

Serve in shallow bowls and top with freshly chopped parsley and a sprinkle of extra Parmesan.