Bring a large pot of salted water to a boil and cook the linguine according to package directions. Remember to reserve ½ cup of the pasta water before draining.

In a big skillet over medium-high heat, warm the olive oil. Season the chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter and add the minced garlic, paprika, and red pepper flakes. Sauté for about a minute until fragrant but not browned.

Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or that reserved pasta water). Scrape the bottom of the pan to release any caramelized goodness from the chicken.

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

Return the chicken to the pan, toss in the cooked linguine and half of the parmesan cheese. Mix everything together, adjusting the sauce's consistency with the reserved pasta water.

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