Bring a large pot of salted water to a boil and add linguine. Cook for 9-11 minutes until al dente, reserving 1/2 cup water before draining.

In a skillet, heat olive oil over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned, about 5-7 minutes.

In the same skillet, melt butter, then add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.

Stir in Dijon mustard, lemon juice and zest, and chicken broth or pasta water. Simmer for 2-3 minutes to thicken.

Add heavy cream and half the parsley, cooking for another 2 minutes until the sauce thickens.

Return chicken to the skillet, add cooked linguine and Parmesan cheese. Toss until coated, adding reserved pasta water as needed.

Adjust seasoning as needed and garnish with remaining parsley and Parmesan before serving.