Bring a large pot of salted water to a boil over high heat. Add the linguine pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining. Set pasta aside.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until shimmering, about 1-2 minutes. Add the chicken breasts, cooking for 7-10 minutes until golden brown and cooked through. Ensure chicken reaches 165°F. Remove from skillet and let rest before slicing.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Incorporate Dijon mustard, paprika, and optional red pepper flakes. Stir for about 30 seconds.

Pour in 1 cup of heavy cream along with lemon juice and zest, stirring continuously for 2-3 minutes until the mixture thickens slightly.

Add the cooked linguine into the skillet, tossing gently to coat in the sauce. Gradually stir in reserved pasta water until desired creaminess is achieved.

Slice the sautéed chicken and nestle it atop the pasta. Garnish with chopped parsley and grated Parmesan cheese. Enjoy!