Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, usually around 9–11 minutes. Reserve ¼ cup of the pasta water before draining. Toss with olive oil to prevent sticking.

In a medium bowl, combine garlic powder, onion powder, paprika, cayenne, salt, and pepper to create a seasoning mix. Cut the chicken breast into bite-sized cubes and coat them with the seasoning mixture.

Heat a large skillet over medium-high heat and add olive oil and butter. Once melted, add the seasoned chicken cubes. Cook for 3–4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer cooked chicken to a plate and cover to keep warm.

In the same skillet, lower the heat and add another tablespoon of butter. Once melted, add minced garlic and sauté for 30–60 seconds until fragrant. Pour in chicken broth, lemon juice, and Dijon mustard, stirring gently as you simmer for about 2 minutes. Then add heavy cream and Parmesan, stirring until the sauce thickens.

Return the chicken to the skillet, then add cooked linguine and reserved pasta water. Toss everything together to coat the pasta with the creamy sauce, letting it simmer for an additional 1–2 minutes. Stir in chopped parsley and serve garnished with cracked pepper and lemon slices.