Cook linguine in salted boiling water for 9-11 minutes until al dente. Reserve ¼ cup pasta water, then drain and toss with olive oil.

In a bowl, mix garlic powder, onion powder, paprika, cayenne, salt, and pepper. Coat cubed chicken with this mixture.

Heat olive oil and butter in a skillet. Sear the coated chicken for 3-4 minutes on each side until golden and cooked through.

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

Add chicken broth, lemon juice, and Dijon mustard to the skillet. Simmer for 2 minutes, then stir in heavy cream and Parmesan until creamy.

Mix cooked chicken and juices back into the skillet, then add the linguine. Toss everything together, adding reserved pasta water if needed.

Stir in chopped parsley and garnish with extra parsley and pepper. Serve with lemon slices.