Prepare the Chicken
In a bowl, mix salt, Creole seasoning, paprika, onion powder, garlic powder, and flour. Dredge chicken tenders in the seasoning mixture, shaking off excess. Reserve leftover seasoning for the sauce.

Cook the Chicken
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through (about 8 minutes total). Remove chicken from the pan and set aside.

Make the Sauce
In the same skillet, melt 4 tablespoons of butter. Add the reserved seasoning mixture and cook until the flour is no longer raw (about 1 minute). Stir in heavy cream and additional paprika, bringing it to a simmer. Lower the heat and let it cook for 3-4 minutes. Taste and adjust seasoning as needed.

Cook the Pasta
Cook linguine in salted boiling water according to package instructions. Drain, but do not rinse. Reserve ½ cup of pasta water. If the sauce needs thinning, slowly add the reserved pasta water to reach the desired consistency.

Combine Everything
Add the cooked pasta to the sauce, stirring until fully coated. Return the chicken to the skillet and let it warm up in the sauce.

Serve & Garnish
Spoon the sauce over the chicken and pasta. Sprinkle with chopped parsley and serve immediately.