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Cook the linguine pasta according to the package directions. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
In the same skillet, add butter and let it melt. Stir in the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
Add the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape up any golden bits from the bottom of the pan, then bring to a gentle simmer.
Pour in the heavy cream and half of the chopped parsley. Cook for another 2 minutes, stirring gently, until the sauce starts to thicken.
Add the browned chicken back to the pan, then toss in the cooked linguine and parmesan cheese. Toss everything together to coat well—add extra pasta water if the sauce needs to loosen.
Taste and adjust seasoning if necessary. Garnish with the rest of the parsley and more parmesan before serving. Enjoy immediately!