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

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

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.

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

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

Return the cooked chicken to the pan, then add the boiled linguine and grated parmesan cheese. Toss well to coat everything, adding reserved pasta water as needed to achieve the desired sauce consistency.

Taste your dish and adjust the salt and pepper as desired. Garnish with the remaining parsley and a sprinkle of extra parmesan before serving. Enjoy this delightful meal immediately!