Instructions:

1. Cook the Pasta:
   Bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 120 ml of the pasta cooking water, then drain and set aside.
2. Prepare the Chicken:
   Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
3. Make the Sauce:
   Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant. Toss in the cherry tomatoes and cook for another 2-3 minutes until they soften slightly.
4. Add the Butter & Seasoning:
   Lower the heat and stir in the butter, allowing it to melt. Add cayenne pepper and lemon juice, stirring to combine. Let the sauce simmer gently for a minute to meld the flavors.
5. Combine Pasta & Sauce:
   Add the cooked linguine to the skillet and toss well to coat it in the zesty garlic butter sauce. If the pasta looks dry, gradually stir in the reserved pasta water until you reach a creamy consistency.
6. Finish & Serve:
   Remove from heat and garnish with chopped parsley and grated Parmesan cheese. Serve immediately while hot, and enjoy this bold and flavorful dish!