Boil a large pot of salted water. Add linguine and cook until al dente, about 9–11 minutes, reserving ¼ cup of pasta water before draining.

Cut chicken breasts into bite-sized cubes and toss with garlic powder, onion powder, paprika, cayenne, salt, and pepper.

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear chicken for 3–4 minutes until golden brown.

In the same skillet, reduce heat and add remaining butter, sauté minced garlic for 30-60 seconds.

Pour in chicken broth, lemon juice, and Dijon mustard; whisk and simmer for 2 minutes.

Stir in heavy cream and Parmesan cheese, simmer 2–3 minutes until thickened.

Combine chicken and drained linguine in the skillet, tossing to coat in sauce. Add reserved pasta water if needed.

Cook everything together for 1–2 minutes until blended. Stir in chopped parsley.

Serve garnished with additional parsley, cracked pepper, and red pepper flakes, alongside lemon wedges.