1. Start by cooking the linguine according to the package instructions in a large pot of salted boiling water. Once al dente, drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic, smoked paprika, chili powder, and cayenne pepper. Sauté until fragrant, about 1-2 minutes.
4. Add the chicken broth and bring the mixture to a simmer. Stir in the heavy cream and lemon juice, cooking for another 2-3 minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, along with the cooked linguine. Toss everything together, ensuring the pasta and chicken are well coated with the sauce.
6. Garnish with chopped parsley and serve with grated Parmesan cheese for an extra touch of flavor.

Cooking is all about intuition, just like my abuela taught me. Don’t be afraid to adjust the spices to suit your palate!