Follow these simple steps for a dish that’s sure to impress and satisfy.

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Reduce the heat to low, stir in the heavy cream, and let it gently simmer for a few minutes until slightly thickened. Add the Parmesan cheese, stirring until melted and incorporated into the sauce.
5. Return the chicken to the skillet, along with the cooked linguine. Toss everything together to coat the pasta and chicken in the creamy sauce. Adjust seasoning to taste.
6. Transfer to serving plates, sprinkle with fresh parsley, and serve with lemon wedges if desired for a touch of brightness.