Cook the linguine in boiling salted water until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water and drain.

Sauté chicken pieces in a skillet with olive oil seasoned with salt and pepper until golden brown and cooked through, about 5–7 minutes. Set aside.

In the same skillet, melt butter and add minced garlic, paprika, and red pepper flakes. Sauté until fragrant.

Stir in Dijon mustard, lemon juice and zest, and chicken broth. Simmer gently, scraping any bits from the skillet.

Add heavy cream and parsley to the sauce, cooking for an additional 2 minutes until slightly thickened.

Combine chicken and cooked linguine in the skillet, tossing to coat. Stir in Parmesan and adjust sauce with reserved pasta water as needed.

Garnish with remaining parsley and additional Parmesan if desired, and serve immediately.