Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic, smoked paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.

Reduce the heat to medium and add the melted butter, Worcestershire sauce, and lemon juice to the skillet. Stir to combine.

Return the cooked chicken to the skillet and add the drained linguine. Toss everything together, adding reserved pasta water as needed to create a creamy sauce.

Remove from heat and stir in the chopped parsley and grated Parmesan cheese.

Serve immediately, garnished with additional parsley and Parmesan if desired.