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

Season the chicken pieces with salt and black 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 (if using). Sauté for about 1 minute until fragrant.

Reduce the heat to medium-low and add the butter, Worcestershire sauce, and lemon juice to the skillet. Stir until the butter is melted and the sauce is well combined.

Return the cooked chicken to the skillet and add the drained linguine. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Stir in the chopped parsley and grated Parmesan cheese. Mix well and serve immediately.