Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper.
Season the chicken pieces with the spice mixture, tossing to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly for 2-3 minutes.
Stir in the heavy cream and Parmesan cheese, cooking for another 2 minutes until the sauce thickens.
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for 1-2 minutes to heat through.
Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated with the cowboy butter sauce.
Sprinkle chopped fresh parsley over the top before serving.