Cook the pasta by bringing salted water to a boil, adding linguine and cooking for 9-11 minutes until al dente. Reserve ¼ cup pasta water, drain and toss with olive oil.

Season cubed chicken breast with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Sear chicken in a skillet over medium-high heat with olive oil and butter for 3-4 minutes per side until golden brown.

In the same skillet, melt an additional tablespoon of butter, add minced garlic and sauté until fragrant. Pour in chicken broth, lemon juice, and Dijon mustard, simmer for 2 minutes.

Reduce heat and stir in heavy cream and Parmesan cheese until smooth. Return chicken and linguine to skillet; mix well, using reserved pasta water to loosen sauce as needed.

Stir in chopped parsley, garnish with extra parsley and serve hot with lemon slices.