1. Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sear until golden brown and cooked through. Remove and set aside.

3. In the same skillet, lower the heat and melt the butter. Stir in minced garlic, Dijon mustard, lemon zest and juice, smoked paprika, and red pepper flakes. Let it simmer for 1 minute.

4. Pour in heavy cream and stir to combine into a smooth sauce. Return the chicken to the pan and toss to coat.

5. Add the cooked linguine to the skillet and gently toss with the sauce and chicken. Use reserved pasta water to loosen the sauce as needed.

6. Finish with chopped parsley and chives. Taste and adjust salt and pepper.

7. Serve hot, optionally garnished with extra herbs or Parmesan.