Boil lightly salted water in a large pot. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside.

Add butter to a large skillet over medium heat. Add seasoned chicken and cook until browned and almost cooked through, about 5 to 7 minutes.

Add bell peppers, mushrooms, garlic, and most of the green onion to the skillet (reserve some to sprinkle on for garnish). Cook for an additional 2 to 3 minutes.

Reduce heat to low and stir in heavy cream, basil, lemon pepper, salt, and black pepper. Heat through.

Add cooked pasta to the skillet, toss to combine with the sauce and heat through. Sprinkle with remaining green onion and grated Parmesan cheese before serving.