Start by gathering all your ingredients. Mince the garlic and chop parsley for garnish. Fill a pot with water, salt it generously, and bring to a boil.

Add the linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally. Reserve about a cup of pasta water before draining.

Melt half of the butter (about 4 tablespoons) in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 5-7 minutes until golden and cooked through.

Remove the chicken from the skillet. In the same skillet, add minced garlic and sauté for 30 seconds. Add paprika and Italian seasoning.

Pour in the heavy cream and add the remaining butter. Stir until melted and the sauce thickens, simmering for 2-3 minutes.

Slice the chicken and return it to the skillet. Add drained linguine and a splash of reserved pasta water, tossing until fully coated.

Serve immediately, garnishing with parsley and Parmesan cheese if desired.