Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, rinse under cool water to stop the cooking process, and set aside.

In a large shallow dish whisk together the all-purpose flour, garlic powder, salt, and black pepper.

Lightly coat both sides of the chicken cutlets with the seasoned flour, being sure to shake off any excess back into the dish, and place onto a large clean plate.

Add the olive oil to a large (12-inch) skillet preheated over medium-high heat. Place the coated chicken in a single layer and cook for 5-7 minutes per side or just until golden brown and the internal temperature of the chicken reaches 165°F.

Remove the browned chicken from the skillet and place onto a clean plate. Allow the chicken to rest for 5 minutes before slicing into thin strips. Set aside while making the sauce.

Reduce the heat to medium and add the butter. Once the butter is melted, add the minced garlic, all-purpose flour, garlic powder, salt, and black pepper. Whisk to combine until no dry flour remains. Cook for 1 minute or just until the flour is a pale golden color.

Slowly add the whole milk while whisking constantly to ensure no lumps form. Whisk in the heavy cream and bring the sauce to a low boil.

Once the sauce starts to bubble, cook for 2-3 minutes or until thickened and coats the back of a spoon. Remove the sauce from the heat and whisk in the parmesan cheese until a smooth sauce is formed.

Add the linguine noodles to the sauce, toss to coat the noodles with the sauce.

Add the sliced chicken to the skillet and gently fold to incorporate it into the pasta and sauce.

Garnish with a light sprinkle of additional grated parmesan cheese and finely chopped fresh parsley if desired before serving.