Begin by cooking the linguine according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

While the pasta cooks, season chicken pieces with salt, pepper, and half of the smoked paprika. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, add remaining butter and minced garlic. Cook for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.

Reduce heat to medium and stir in heavy cream, remaining smoked paprika, cayenne pepper, dried parsley, and oregano. Simmer for 2-3 minutes until slightly thickened. Add Parmesan cheese and stir until melted and smooth.

Return the cooked chicken to the skillet along with the cooked linguine. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.