Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to the package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain and set aside.

Combine melted unsalted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, chopped parsley, salt, and black pepper in a mixing bowl. Whisk together until well blended.

Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast, season lightly with salt and pepper, and cook for about 5-6 minutes until golden brown. Remove from skillet and set aside.

In the same skillet, reduce heat to low, add the Cowboy Butter sauce, and simmer for about 1 minute. Slowly add in the heavy cream and Parmesan cheese, stirring until creamy.

Return the cooked chicken to the skillet with the drained linguine. Toss everything together, adding reserved pasta water if needed to adjust sauce consistency.

Remove from heat, transfer to serving plates, garnish with fresh parsley or basil, and serve warm.