Cook the Linguine: Bring a large pot of salted water to a boil, add the linguine, and cook according to package instructions until al dente, about 8-10 minutes. Reserve about a cup of pasta water, drain, and set aside.

Sauté the Chicken: In a skillet, heat olive oil over medium heat, season chicken with salt and black pepper, and cook for 10-12 minutes until golden brown. Remove and let rest.

Prepare the Creamy Sauce: In the skillet, melt butter, add minced garlic, sauté until fragrant, then stir in Dijon mustard, paprika, and optional red pepper flakes. Add lemon juice and zest.

Combine Chicken and Sauce: Pour in heavy cream and chicken broth, stirring to combine. Heat through for about 3-4 minutes until slightly thickened, then return chicken to skillet and simmer for 2 minutes.

Toss in the Linguine: Add drained linguine to the skillet, tossing gently to coat evenly. Adjust sauce consistency with reserved pasta water as needed.

Serve and Enjoy: Serve immediately, garnished with parsley and parmesan cheese. This dish pairs well with garlic bread or a salad.