Bring a large pot of salted water to a boil over high heat for the pasta.

Add the linguine to the boiling water and cook according to the package directions until al dente, usually about 9-11 minutes.

Once the pasta is cooked, drain it and set aside, reserving about 1/2 cup of the pasta water.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.

Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Once the chicken is cooked, remove it from the skillet and set it aside on a plate.

In the same skillet, melt the unsalted butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant.

Stir in the Dijon mustard and lemon juice, mixing well until combined. If the sauce appears too thick, add a small amount of the reserved pasta water to loosen it up.

Slice the cooked chicken into thin strips or bite-sized pieces.

Add the drained linguine to the skillet with the sauce and toss to coat the pasta evenly.

Return the sliced chicken to the skillet and stir it into the pasta.

Sprinkle the chopped fresh parsley and grated Parmesan cheese over the top of the dish.

Toss everything together gently to combine and ensure the chicken and pasta are well coated with the sauce.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.

Serve the cowboy butter chicken linguine immediately, garnished with extra Parmesan and parsley if desired.