Cooking Steps

• Fill a large pot with salted water and bring it to a rolling boil. Cook linguine according to package directions, usually about 8-10 minutes. Reserve ½ cup of pasta water before draining.
• In a large skillet, heat the olive oil over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until golden brown and cooked through. Remove from skillet and let rest.
• In the same skillet, melt butter. Add minced garlic, paprika, and optional red pepper flakes. Sauté for about a minute until garlic is fragrant.
• Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Let the mixture simmer gently for a few minutes.
• Pour in heavy cream and half of the chopped parsley. Stir gently and cook until the sauce thickens, about 2 minutes.
• Return the chicken to the pan, add the cooked linguine, and sprinkle in Parmesan cheese. Toss to combine, adding reserved pasta water to adjust the consistency if needed.
• Taste and adjust seasoning with salt and pepper. Serve garnished with remaining parsley and additional Parmesan.