Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add cubed chicken and season with salt and pepper. Cook for 5-7 minutes until golden brown, then set aside.

In the same skillet, melt 2 tablespoons of butter and add minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute.

Add Dijon mustard, reserved lemon juice and zest, and chicken broth. Stir well and bring to a gentle simmer for 2-3 minutes.

Stir in heavy cream and half of the chopped parsley, cooking for another 2 minutes until the sauce thickens.

Return chicken to the skillet with the drained linguine. Toss to coat in the sauce and add reserved pasta water if needed.

Taste and adjust seasoning. Garnish with remaining parsley and serve immediately.