Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set the cooked pasta aside and keep it warm.

Pat the chicken pieces dry and season them with salt, black pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer and sear for 5 to 7 minutes, stirring occasionally, until golden brown on the outside and cooked through. Transfer the chicken to a plate.

In the same skillet, melt the butter over medium heat. Add the minced garlic and stir constantly for about 1 minute until fragrant. You want golden, fragrant garlic, not browned garlic.

Pour in the chicken broth and let it simmer for about 1 minute to reduce slightly. Then add the heavy cream slowly while stirring constantly. Once the cream is incorporated, add the lemon juice, lemon zest, and drained capers. Stir well and let the sauce simmer gently for 2 to 3 minutes.

Return the seared chicken to the skillet with the sauce. Stir in the freshly grated Parmesan cheese until melted and combined. Add the cooked linguine directly to the skillet and toss everything together gently. If the sauce seems too thick, add pasta water a little at a time until you reach your desired consistency.

Remove the skillet from heat and stir in most of the fresh parsley. Taste the dish and adjust seasoning as needed. Divide the pasta among serving bowls and top with the remaining fresh parsley and red pepper flakes. Serve immediately with lemon wedges on the side.