1. In a mixing bowl, combine melted butter, olive oil, minced garlic, paprika, Italian seasoning, garlic powder, salt, and pepper. Add chicken and marinate for at least 30 minutes.

2. Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1/4 cup of the pasta water, then drain.

3. In a skillet over medium-high heat, cook the marinated chicken pieces until golden and fully cooked (165°F). Set aside.

4. In a separate pan, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in the cream and simmer gently.

5. Stir in Parmesan, salt, pepper, and nutmeg. Cook 3–5 minutes until the sauce thickens.

6. Add linguine to the sauce and toss well. Use reserved pasta water if needed to loosen.

7. Plate the pasta and top with seared garlic butter chicken. Garnish with fresh parsley.

8. Serve hot and enjoy the creamy, garlicky goodness!