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 evenly with the spice mixture.
Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth and white wine, scraping the bottom of the skillet to release any browned bits. Simmer for 3 minutes to reduce slightly.
Stir in heavy cream, lemon juice, and crushed red pepper flakes. Cook for another 2 minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the cowboy butter sauce.
Sprinkle chopped fresh parsley over the top and serve immediately.