Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 8-10 minutes. Drain the pasta, reserving ½ cup of the starchy pasta water.

While the pasta cooks, season the cubed chicken breasts with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until shimmering.

Add the seasoned chicken to the hot skillet in a single layer (working in batches if necessary) and cook for 3-4 minutes on each side until golden brown and cooked through. I like to let the chicken develop a nice crust before flipping—this adds incredible flavor to the final dish.

Remove the chicken from the skillet and set aside. In the same pan, melt the ½ cup softened butter over medium heat, then stir in the fresh parsley, lemon juice, and red pepper flakes if using.

Pour in the chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up any flavorful bits stuck to the pan. Whisk in the heavy cream and Dijon mustard, then sprinkle in the Parmesan cheese, stirring continuously until the sauce thickens slightly.

Return the cooked chicken to the skillet, stirring to coat in the sauce. Add the drained linguine and toss everything together until well combined, adding splashes of the reserved pasta water as needed to reach your desired sauce consistency.

Let the pasta simmer in the sauce for 1-2 minutes so it can absorb all those amazing flavors. Taste and adjust seasonings if needed—sometimes I add an extra pinch of red pepper flakes for more heat or a squeeze of lemon for brightness.

Serve immediately in warmed pasta bowls, garnished with extra chopped parsley and Parmesan cheese. The sauce will continue to thicken as it cools, so enjoy while it’s hot!