Heat a large skillet over medium heat and add two tablespoons of olive oil. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through.

In the same skillet, melt four tablespoons of butter. Add three cloves of minced garlic, sautéing for 1-2 minutes until fragrant.

Stir in two tablespoons of Dijon mustard, one teaspoon of paprika, and a pinch of red pepper flakes, blending well.

Pour in the juice and zest of one lemon and half a cup of chicken broth or reserved pasta water. Stir continuously for about 2 minutes.

Lower the heat and stir in one cup of heavy cream, simmer gently for 3-5 minutes until slightly thickened.

Add cooked linguine to the skillet, slice the chicken and nestle it into the pasta. Toss everything together, adding reserved pasta water if needed.

Fold in half a cup of grated parmesan cheese and chopped parsley. Stir until combined and serve.