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Cook linguine in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
While pasta cooks, season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes, until golden and cooked through. Push to one side, add butter and minced garlic, and sauté for 1 minute. Toss chicken in garlic butter. Remove and set aside.
In the same skillet, melt more butter. Add garlic and cook 30 seconds. Stir in heavy cream and bring to a low simmer.
Stir in Parmesan and black pepper until smooth and creamy. Add a splash of reserved pasta water to loosen if needed.
Toss in cooked linguine and coat well. Return chicken to the pan and stir gently.
Let it sit for 2 minutes to thicken slightly. Garnish with parsley or basil and serve hot.