In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until bubbling. Add 3-4 boneless, skinless chicken breasts and cook for about 6-8 minutes on each side, until they are golden brown and fully cooked (165°F internal temperature). Once cooked, remove the chicken from the skillet and let it rest while you prepare the sauce.

In the same skillet, add 4 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Stir constantly to prevent the garlic from burning.

Stir in 2 tablespoons of Dijon mustard, 1 teaspoon of paprika, and optional red pepper flakes to taste. Cook for an additional minute, allowing the spices to bloom and combine with the garlic.

Add the juice and zest of one lemon, 1 cup of chicken broth, and 1 cup of heavy cream to the skillet. Bring the mixture to a gentle simmer, stirring occasionally, and allow it to thicken for about 3-5 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 ounces of linguine pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.

Add the drained linguine directly into the skillet with your creamy sauce. Gently toss to combine, ensuring each strand of pasta is well coated.

Finally, slice the rested chicken breasts and add them back into the skillet, gently mixing to reheat. Garnish your dish with freshly chopped parsley and a sprinkle of grated parmesan cheese. Serve immediately.