Bring a large pot of salted water to a vigorous boil. Add linguine and cook according to package instructions until al dente, around 9-11 minutes. Reserve ¼ cup of pasta water before draining and toss drained pasta with olive oil.

Cube chicken breast into bite-sized pieces. Season generously with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

Heat a combination of olive oil and butter in a large skillet over medium-high heat. Add seasoned chicken and cook for 3-4 minutes each side until golden brown and reaches internal temperature of 165°F.

In the same skillet, reduce heat to medium, add more butter if needed, sauté minced garlic until fragrant (30-60 seconds). Pour in chicken broth, lemon juice, and Dijon mustard, whisk and simmer for 2 minutes.

Stir in heavy cream and grated Parmesan cheese, whisk until sauce is smooth and cook for an additional minute to thicken.

Return seared chicken to the skillet, add cooked linguine, toss gently to coat with creamy sauce. Use reserved pasta water to adjust sauce thickness if needed.

Stir in fresh chopped parsley just before serving. Garnish with freshly cracked pepper and serve warm, alongside lemon wedges.