Start by boiling the linguine in salted water according to the package directions. Make sure to reserve ½ cup of the pasta water before draining. Once done, set the pasta aside.

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

In the same skillet, add the butter and let it melt. Add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute, taking care not to brown the garlic.

Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Allow it to simmer gently and scrape up any browned bits from the bottom of the pan.

Pour in the heavy cream and half of the chopped parsley. Stir gently, then cook for an additional 2 minutes until the sauce starts to thicken.

Return the cooked chicken to the pan. Add the cooked linguine and parmesan cheese. Toss everything together to ensure the pasta is well coated with the sauce. Adjust the sauce’s consistency by adding the reserved pasta water as needed.

Taste the dish and adjust the salt and pepper to your liking. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately.