1. Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Toss the chicken with smoked paprika, garlic powder, salt, and pepper. Sear in the skillet for 6–8 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, melt the butter over medium heat. Add garlic, Dijon mustard, red pepper flakes, lemon juice, Italian seasoning, salt, and black pepper. Simmer for 1–2 minutes.

4. Pour in the heavy cream, stir, and simmer for another minute. Add Parmesan and stir until melted and the sauce is smooth.

5. Return the chicken and any juices to the pan. Stir to coat with sauce. Add the cooked pasta and toss gently.

6. If the sauce is too thick, add reserved pasta water a bit at a time until silky.

7. Let the pasta and chicken simmer together for 1–2 minutes so flavors meld.

8. Garnish with chopped parsley, lemon zest if using, cracked black pepper, and extra Parmesan. Serve hot.