1. Begin by cooking the linguine according to the package instructions. Once cooked, drain and set aside, remembering to reserve about a cup of the pasta water.
2. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once melted, add the chicken pieces, seasoning them with salt, pepper, smoked paprika, and onion powder. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium and add the remaining butter to the skillet. Toss in the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a minute or two before adding the heavy cream.
5. Stir in the Parmesan cheese, allowing it to melt into the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
6. Return the chicken to the skillet, stirring to coat it in the creamy sauce. Let everything simmer together for another 2 minutes.
7. Finally, toss the cooked linguine with the chicken and sauce until well combined. Adjust seasoning with salt and pepper as needed.
8. Serve immediately, garnished with fresh parsley for a pop of color and freshness.

This dish is a testament to the idea that cooking is an art, not a science. Feel free to adjust spices or creaminess to suit your preferences, just like my grandmother would do, relying on taste and intuition.