Fill a large pot with salted water and bring it to a boil. Add the linguine pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.

In a skillet over medium heat, melt the butter. Add the cubed chicken breasts, seasoning with salt and pepper, and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic and sprinkle in the cayenne pepper. Cook for about 1 minute, or until the garlic is fragrant and slightly golden.

Pour in the heavy cream, followed by the soy sauce and lemon juice. Simmer gently while stirring to blend the flavors.

Add the drained linguine and freshly grated Parmesan cheese to the skillet. Toss everything together until the pasta is thoroughly coated in the sauce.

Garnish with chopped fresh parsley before serving hot.