Cook the linguine in a large pot of salted boiling water according to package instructions until al dente, about 9-11 minutes. Drain and reserve ½ cup pasta water.

In a medium bowl, whisk together melted unsalted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, crushed red pepper flakes, and fresh lemon juice. Mix in chopped parsley, salt, and pepper until well combined.

Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, black pepper, garlic powder, and onion powder. Cook for 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, add the cowboy butter sauce and simmer for about 1 minute. Pour in the heavy cream and mix until combined, then add grated Parmesan cheese until melted into the sauce.

Return sliced chicken to the skillet, toss to coat completely, and add cooked linguine, mixing until fully coated. Adjust thickness with reserved pasta water as needed.

Garnish with fresh basil or parsley before serving.