Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.

Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5–7 minutes, until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.

Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.

Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.

Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.

Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.