1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Toss the chicken pieces with smoked paprika, garlic powder, salt, and pepper.
3. Add the chicken to the skillet in a single layer. Let it sear without moving for about 3 minutes, until golden brown on one side. Flip and cook another 3–4 minutes until cooked through and no longer pink inside. Remove chicken from skillet and set aside.
4. Lower the heat to medium, add the remaining tablespoon of butter, then toss in the chopped onion. Sauté until translucent and soft, about 4 minutes.
5. Add minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
6. Pour in the chicken broth and deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
7. Slowly stir in the heavy cream and bring to a gentle simmer. Let the sauce thicken for 3–5 minutes, stirring frequently.
8. Stir in grated Parmesan cheese until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
9. Return the cooked chicken to the skillet, along with fresh parsley, thyme, and red pepper flakes if using. Toss to coat everything in that creamy sauce.
10. Add the cooked linguine to the skillet, gently tossing to combine and ensure every strand is coated in that buttery goodness.
11. Give it a final taste and adjust salt and pepper as needed. Serve immediately while warm and inviting.

My own kitchen memories bubble up in every step—like the way Mama Lu would never rush the sauce, letting it simmer on the stove, filling the kitchen with that intoxicating aroma. It’s in that patient stirring that the flavors deepen, and the magic happens.