Bring a large pot of salted water to a boil. Cook the linguine to package directions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.

Heat a large skillet over medium. Add the butter and olive oil; let the butter melt and foam.

Add the minced garlic and sauté until fragrant, about 30–60 seconds. Watch carefully so the garlic doesn’t brown.

Stir in the paprika and onion powder to bloom the spices for about 10 seconds.

Add the diced chicken to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the chicken browns and reaches an internal temperature of 165°F, about 5 to 7 minutes depending on piece size.

Add the halved cherry tomatoes and pour in the chicken broth. Let the mixture simmer for 3 to 5 minutes so the tomatoes soften and the broth reduces slightly.

Add the cooked linguine to the skillet. Toss and stir until the pasta is coated and heated through, letting it absorb the pan flavors.

Taste and adjust seasoning. Garnish generously with chopped fresh parsley and serve immediately.