Boil the linguine according to the package directions in salted water, reserving ½ cup of the pasta water before draining.

In a large skillet, heat the olive oil over medium-high heat, season the chicken with salt and pepper, and cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set aside.

In the same skillet, melt the butter and add the minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant.

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

Pour in the heavy cream and half of the chopped parsley, stirring gently and cooking for about 2 minutes until lightly thickened.

Return the cooked chicken to the pan and add the cooked linguine and parmesan cheese. Toss to coat evenly, adjusting the sauce's consistency with reserved pasta water if needed.

Taste and adjust salt and pepper as needed, garnish with remaining parsley and extra parmesan cheese, and serve immediately.