2 boneless, skinless chicken breasts, cubed

8 oz linguine pasta

1 tbsp olive oil

1 tbsp butter

Seasonings:

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

Salt and pepper to taste

1/2 tsp crushed red pepper flakes (optional)

Sauce Ingredients:

1/2 cup unsalted butter, softened

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

1/4 cup grated Parmesan cheese

1/4 cup chicken broth

1/4 cup heavy cream

1 tbsp Dijon mustard

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Cook linguine pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Cook for 6-8 minutes until browned and cooked through. Remove and set aside.
In the same skillet, melt butter. Add chicken broth, heavy cream, Dijon mustard, and lemon juice. Stir until combined.
Stir in Parmesan cheese and cook for 2-3 minutes until the sauce thickens slightly.
Return chicken to the skillet with the pasta. Toss to coat everything in the sauce.
Stir in parsley and crushed red pepper flakes (if using). Serve immediately.

Add veggies like spinach, mushrooms, or sun-dried tomatoes for extra flavor.

Adjust spice levels by controlling the cayenne or crushed red pepper.

For a lighter version, substitute heavy cream with half-and-half and use less butter.