Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and reserve some pasta water.

In a skillet, heat olive oil over medium heat. Sauté diced chicken with salt and pepper until golden brown, about 6-8 minutes. Remove and set aside.

In the same skillet, reduce heat and add cream and Parmesan cheese. Stir until smooth and slightly thickened, about 4-5 minutes.

Fold the cooked linguine and chicken into the sauce, stirring thoroughly. If the sauce is too thick, add a bit of reserved pasta water.

Taste and adjust seasoning, adding cayenne pepper if desired. Serve hot, garnished with additional Parmesan or black pepper.