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 the pasta water.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the smoked paprika, onion powder, cayenne pepper, salt, and black pepper. Cook for another minute to combine the flavors.

Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

Reduce the heat to low and add the cooked linguine to the skillet. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Stir in the lemon juice and chopped parsley. If desired, sprinkle with grated Parmesan cheese before serving.

Serve immediately, garnished with additional parsley if desired.