1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside. Reserve ½ cup of the pasta water.

2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, reduce heat to medium. Add remaining butter, then stir in garlic, Dijon mustard, smoked paprika, red pepper flakes, and lemon juice. Cook until fragrant, about 1–2 minutes.

4. Pour in the heavy cream, stirring gently. Let it simmer for 2–3 minutes to thicken slightly.

5. Return the cooked chicken to the skillet, stirring to coat it in the sauce.

6. Add the linguine to the skillet and toss everything together until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.

7. Turn off the heat, sprinkle with fresh parsley, and add grated Parmesan if using.

8. Serve hot and enjoy the creamy, zesty goodness.