Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Prepare the Chicken
While the pasta cooks, season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken and set aside.

Make the Lemon Garlic Butter Sauce
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes.
Return the chicken to the skillet and spoon the sauce over the top to coat. Keep warm.

Make the Parmesan Linguine
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the heavy cream and simmer for 2 minutes. Add the Parmesan cheese, lemon juice, and zest (if using). Stir until the cheese is melted and the sauce is smooth.
Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.

Assemble and Serve
Divide the Parmesan linguine among serving plates. Top each plate with a chicken breast and drizzle with the lemon garlic butter sauce.
Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.