Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside.
While the pasta cooks, toss the chicken pieces with lemon zest, garlic, olive oil, salt, pepper, paprika, and chili flakes in a bowl.
Heat a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Stir in the heavy cream, parmesan, and Italian seasoning. Simmer gently until the sauce thickens slightly.
Add the cooked linguine to the sauce and toss to coat.
Return the chicken to the skillet and toss everything together. Finish with a squeeze of lemon juice and garnish with parsley.
Serve hot and enjoy!