Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 9 to 11 minutes. Reserve ¼ cup pasta water, drain, and toss with olive oil.

Season the Chicken: In a bowl, mix garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cut chicken into cubes and coat with the spice mixture.

Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear the seasoned chicken for 3-4 minutes on each side until golden brown and cooked through.

Make the Sauce: In the same skillet, melt additional butter. Add garlic and sauté for 30 seconds. Pour in chicken broth, lemon juice, and Dijon mustard, then simmer. Add heavy cream and Parmesan cheese, stirring until the sauce is creamy.

Combine Everything: Return the seared chicken to the skillet and add the cooked linguine. Toss to coat. Add reserved pasta water if sauce is too thick. Simmer for 1-2 minutes.

Serve and Garnish: Remove from heat, stir in parsley, adjust seasoning, and serve hot with parsley and lemon wedges.