Bring a large stockpot of water and 1/2 tsp of salt to a boil. Add linguine and cook until al dente, about 11-13 min. While pasta cooks, heat 2 Tbsp olive oil a large saucepan over medium heat. Add onion, garlic, and chicken, and a sprinkle of salt and cook for 5 min. Then add bell pepper, mushrooms, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Cook and stir for another 5 min. then pour into a bowl; keep warm.

To same saucepan, add milk, half-and-half, chicken stock, 1/4 cup of pasta water, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and a pinch of red pepper flakes. Mix well and bring to a low boil (about 5-7 min.) and whisk in the flour. Next, pour the chicken and vegetables back into the sauce, plus 1/3 cup parmesan cheese; mix well and lower the heat. Warm through another 5 min., mixing well.

Drain the linguine and with tongs put 80% of the noodles into the saucepan and mix in. When serving, top with fresh chopped parsley and basil.