Fill a large pot with salted water and bring it to a boil. Add the linguine and cook for 9-11 minutes until al dente. Reserve ¼ cup of pasta water and drain the rest. Toss with olive oil and set aside.

Cut the chicken breast into bite-sized cubes and season with salt, pepper, garlic powder, onion powder, paprika, and cayenne.

Heat a large skillet over medium heat, add olive oil and butter, then add the chicken, searing for 3-4 minutes on each side until golden brown.

Lower the heat, add remaining butter, and sauté minced garlic for 30-60 seconds.

Stir in chicken broth, lemon juice, and Dijon mustard, whisking to combine; let simmer for about 2 minutes.

Pour in heavy cream and add Parmesan cheese, stirring continuously until the sauce thickens in about 3-4 minutes.

Return the cooked chicken to the skillet and add the drained linguine, tossing to coat. Add reserved pasta water if needed.

Simmer for an additional 1-2 minutes and stir in chopped parsley before serving hot with lemon wedges.