Step 1

Boil linguine in well-salted water until it reaches an al dente texture. Drain and save 1/2 cup of the pasta water.

Step 2

Heat olive oil in a skillet over medium heat. Lightly season the chicken with salt and pepper, then sauté until it turns golden and is cooked through. Set aside.

Step 3

Using the same pan, melt the butter and sauté the garlic until fragrant. Blend in the mustard, paprika, red pepper flakes, and lemon juice.

Step 4

Stir in heavy cream and slowly incorporate the Parmesan cheese until fully melted and smooth.

Step 5

Add the cooked chicken and linguine to the sauce. Mix thoroughly, using the reserved pasta water to fine-tune the sauce’s texture.

Step 6

Top with fresh parsley and serve hot for the best experience.