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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cowboy butter seasoning; cook until chicken is browned and cooked through, 6 to 8 minutes. Remove chicken from pan and set aside.
Melt remaining butter in the same pan over medium-high heat. Add heavy cream, Dijon mustard, lemon juice, lemon zest, onion powder, garlic powder, smoked paprika, red pepper flakes, salt, black pepper, and thyme and bring to a light simmer over medium heat, stirring frequently until thickened slightly, 5 to 6 minutes, then turn the heat to low.
Slowly stir in Parmesan cheese until melted. Add chicken and parsley to the sauce and stir.
Add pasta to the sauce and chicken mixture and toss until pasta is coated in sauce; cook on low for an additional 2 to 3 minutes.
Garnish with more Parmesan cheese, parsley, and red pepper flakes when serving.