Step 1: Season the chicken pieces generously with salt and black pepper.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3: While chicken cooks, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1.5 cups of the starchy pasta water. Drain the linguine and set aside.
Step 4: In the same skillet (no need to clean), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Stir in the chopped parsley, chives, thyme, smoked paprika, red pepper flakes, and lemon zest. Cook for another minute, allowing the herbs and spices to bloom.
Step 6: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
Step 7: Stir in the heavy cream and return the cooked chicken to the skillet. Cook for 2-3 minutes until the sauce slightly thickens and the chicken is heated through.
Step 8: Add the cooked linguine to the skillet with the sauce and chicken. Toss to coat everything evenly. Add reserved pasta water a quarter cup at a time until the sauce reaches your desired consistency and beautifully coats the pasta.
Step 9: Taste and adjust seasoning if needed. Serve immediately, garnished with extra fresh herbs if desired.