Chop the garlic and parsley.

Boil a large pot of salted water for the linguine.

Cook the linguine until al dente according to package instructions, saving a cup of pasta water before draining.

In a skillet over medium heat, melt half the butter.

Season the chicken breasts with salt and pepper. Add to the skillet and cook until they’re golden brown, about 5-7 minutes.

Stir in the minced garlic, paprika, and Italian seasoning, and sauté until aromatic.

Pour in the heavy cream and add the remaining butter, stirring until the mixture thickens slightly.

Toss the drained linguine with the sauce, adding the reserved pasta water as necessary.