Cook the Pasta: Boil linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
Cook the Chicken: In a large skillet, melt butter over medium heat. Add the chicken, paprika, and garlic. Sauté until the chicken is golden and cooked through.
Make the Sauce: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. If needed, add a splash of reserved pasta water to reach desired consistency.
Combine: Add the cooked linguine to the skillet. Toss to coat the pasta evenly with the creamy sauce and chicken. Season with salt, pepper, and optional chili flakes.
Serve: Garnish with fresh parsley or chives. Serve hot with extra Parmesan on the side.
Serving and Storage Tips
