Stir the olive oil, salt, smoked paprika, garlic powder, dried basil, black pepper, and cayenne into a paste in a large bowl. Add the chicken tenders and toss until fully coated.

Heat a large skillet over medium-high heat until hot. Add the tenders in a single layer and cook undisturbed for 3 to 4 minutes.

Flip and cook another 3 to 4 minutes, until cooked through to 165º Fahrenheit. Move the chicken to a cutting board to rest.

Bring a large pot of salted water to a boil while the chicken cooks. Drop the linguine when the chicken comes out, and cook according to the package directions.

Melt the butter with the Italian seasoning and salt in a second large skillet or Dutch oven over medium heat. Or wipe out the chicken skillet and reuse it.

Stir in the cream and bring to a low simmer. Add the Parmesan and whisk until smooth. Taste and season with black pepper.

Slice the rested chicken into bite-size pieces. Add the hot, drained pasta to the sauce and toss, then top with the chicken and parsley. Serve right away.