Bring a large pot of salted water to a rolling boil over high heat. Add the linguine, cooking it for 9-11 minutes until al dente, stirring occasionally. Reserve ¼ cup of the pasta water before draining.

In a medium bowl, season cubed chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the seasoned chicken for 3-4 minutes on each side until golden brown.

In the same skillet, reduce the heat to medium-low and add another tablespoon of butter. Sauté minced garlic for 30-60 seconds until fragrant.

Whisk in chicken broth, lemon juice, and Dijon mustard, simmer for about 2 minutes, then add heavy cream and Parmesan, stirring until smooth.

Return the seared chicken and cooked linguine to the skillet, tossing everything together. Use reserved pasta water to adjust consistency if needed.

Stir in freshly chopped parsley and serve hot, garnished with additional parsley, cracked black pepper, and optional red pepper flakes.