Lemon Dill Chicken with Wild Mushrooms over Fettuccini

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1 pound pepper fettuccini

1 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon paprika

1 teaspoon, plus 1 tablespoon chopped fresh dill

1 cup all-purpose flour

1/4 cup water

4 (6-ounce) boneless skinless chicken breast, pounded

6 tablespoons butter

1 tablespoon diced shallots

1 1/2 cups dry vermouth

2 cups sliced mushrooms (shiitake, oyster, cremini or a combination)

1 cup chicken stock

4 ounces freshly squeezed lemon juice, about 2 lemons, plus 1 tablespoon lemon zest

Pinch chopped fresh parsley leaves, plus 3 tablespoons, for garnish

Kosher salt and freshly ground black pepper

2 tablespoons canola oil