1. Cut the chicken into bite-sized cubes and pat dry.

2. Toss chicken with olive oil, salt, pepper, and paprika in a bowl.

3. Heat a large skillet with 1 tablespoon of butter over medium-high heat.

4. Add chicken in a single layer and sear for 6–8 minutes, flipping halfway. Remove and set aside.

5. Reduce heat to medium, add 2 tablespoons of butter to the skillet.

6. Add minced garlic and sauté for 30 seconds until fragrant.

7. Stir in lemon zest and juice. Simmer for 1 minute.

8. Return the chicken to the skillet, toss to coat with the garlic lemon butter sauce.

9. Boil linguine in salted water until al dente. Reserve 1/4 cup of pasta water and drain.

10. In a separate saucepan, combine remaining butter and heavy cream over medium-low heat.

11. Add grated Parmesan and stir until melted and smooth.

12. Add a splash of reserved pasta water if needed to loosen the sauce.

13. Toss cooked linguine in the Parmesan sauce until well coated.

14. Plate pasta and top with chicken bites.

15. Garnish with chopped parsley and more Parmesan if desired.