Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Cook the linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove and set aside.
In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or pasta water. Scrape up browned bits from the pan.
Add heavy cream and half the parsley. Stir and simmer for 2 minutes until slightly thickened.
Return chicken to the pan. Add linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
Taste and adjust seasoning. Garnish with remaining parsley and extra parmesan before serving.

For quicker cooking, trim chicken into thinner cutlets. Store leftovers in an airtight container for up to three days.