Pat chicken breasts dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1 tsp smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Ensure chicken is evenly coated. Set aside to marinate while you prepare other ingredients, or for at least 10-15 minutes.

Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the linguine and set aside.

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove cooked chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add the unsalted butter to the same skillet, scraping up any browned bits from the chicken. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Do not brown the garlic.

Stir in the Dijon mustard, Worcestershire sauce, 1 tsp smoked paprika, and red pepper flakes. Cook for another minute, stirring constantly.

Add the fresh thyme, rosemary, and 2 tbsp chopped parsley. Pour in the chicken broth (or reserved pasta water) and lemon juice. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to slightly thicken.

Return the cooked chicken to the skillet with the cowboy butter sauce. Add the drained linguine to the pan and toss everything together until the pasta and chicken are evenly coated in the rich sauce. If the sauce seems too thick, add a splash more reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, if desired.