Cook linguine according to package directions; drain and set aside.

In a bowl, mix together the butter, garlic, lemon juice, lemon zest, parsley, chives, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper until well combined.

In a large skillet, heat olive oil over medium heat. Add the onion, bell peppers, and mushrooms; sauté until softened.

Add the chicken breasts to the skillet and cook until browned and cooked through.

Stir in the low-sodium chicken broth, heavy cream, and butter mixture. Mix until everything is well incorporated and sauce is heated through.

Toss the cooked linguine into the chicken and sauce mixture, mixing to coat the pasta evenly.

Serve hot, garnished with additional parsley and Parmesan cheese.