Cook the linguine in a large pot of salted boiling water according to package instructions, about 9-11 minutes, until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted and bubbling.

Add 4 cloves of minced garlic and sauté for 30 seconds until fragrant. Add 1 pound of diced chicken, cooking for 6-8 minutes until browned and cooked through.

Stir in 2 tablespoons of Dijon mustard, 1 teaspoon of paprika, and optional red pepper flakes. Pour in the juice and zest of 1 lemon and cook for 1-2 minutes.

Reduce heat to low and slowly pour in 1 cup of heavy cream, stirring continuously. Add reserved pasta water as needed to achieve a creamy consistency.

Toss the drained linguine into the skillet, ensuring every strand is coated evenly. Heat through for about 2 minutes.

Remove from heat and plate the dish. Garnish with freshly chopped parsley and grated parmesan cheese before serving.