Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring 8 cups of salted water to a rolling boil in a large pot. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

In the same skillet used for chicken, reduce heat to medium. Add 4 tbsp butter and 2 tbsp olive oil. Once butter is melted, add minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add sliced red and yellow bell peppers and red onion to the skillet. Sauté for 5-7 minutes, until vegetables are tender-crisp.

Pour in the dry white wine (or chicken broth if using non-alcoholic alternative) and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.

Return the cooked chicken to the skillet with the vegetables and sauce. Add the drained linguine, fresh lemon juice, and 1/4 cup chopped fresh parsley. Toss everything together to coat the pasta and chicken evenly with the sauce.

If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and black pepper as needed.

Divide the Chicken Scampi among serving plates. Garnish with extra fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately with warm breadsticks.