Preparation:

1. Marinate the Chicken: In a large bowl, combine the olive oil, garlic powder, oregano, onion powder, crushed red pepper, salt, black pepper, honey, and finely grated Parmigiano Reggiano. Add the chicken thighs, making sure they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
2. Cook the Linguine: Bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water for later use. Set aside.
3. Prepare the Alfredo Sauce: In a blender or food processor, combine the cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder. Blend until smooth and creamy. Taste and adjust seasoning if needed.
4. Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
5. Combine the Pasta and Sauce: In the same skillet, add the Alfredo sauce and bring to a gentle simmer. Add the cooked linguine, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.