1. Bring a large pot of generously salted water to a boil and cook linguine until al dente according to package directions, then reserve 1/2 cup of pasta water before draining.

2. Season the chicken cutlets evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and the pan shimmers with heat.

4. Add the chicken cutlets in a single layer and cook for 3 to 4 minutes per side without moving them until they develop a deep golden crust and cook through completely, then transfer to a cutting board and let them rest for 5 minutes.

5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.

6. Add the minced garlic, red pepper flakes, and fresh thyme and cook for 1 minute, stirring constantly, until the garlic turns fragrant and golden at the edges.

7. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan, then let it reduce for 2 minutes until slightly concentrated.

8. Add lemon juice and lemon zest and stir to combine, letting the sauce simmer for 1 minute until it smells bright and fragrant.

9. Add the drained linguine to the skillet and toss to coat every strand evenly, adding reserved pasta water a splash at a time until the sauce reaches a silky, flowing consistency.

10. Stir in the grated Parmesan off the heat until it melts completely and the sauce turns smooth and glossy.

11. Slice the rested chicken into thin strips and arrange them over the top of the pasta directly in the skillet.

12. Scatter fresh parsley over everything, add a final squeeze of lemon juice, and serve immediately while hot and fragrant straight from the pan.