Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Season the chicken pieces with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, smoked paprika, oregano, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.

Return the cooked chicken to the skillet and add the drained linguine. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Stir in the chopped parsley, lemon juice, and Parmesan cheese.

Serve immediately, garnished with extra parsley and Parmesan if desired.