Season the chicken

• Dice the chicken breasts and place in a bowl.
• Coat with paprika, chicken rub, pepper and salt.

Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the pasta until al dente, then drain.

Sear the chicken

• Heat oil in a frying pan over high heat.
• Sear the seasoned chicken until golden and cooked through, then set aside.

Sauté the aromatics and mushrooms

• In the same pan, soften the shallots and garlic.
• Add the mushrooms and cook until browned.

Deglaze with wine

• Pour in the white wine and scrape the bottom of the pan.
• Let it reduce by half.

Build the creamy sauce

• Stir in the Dijon mustard and whole grain mustard.
• Pour in the cream and mix well.

Combine everything

• Return the chicken to the pan with the drained pasta.
• Toss to coat in the sauce and warm through.

Finish and serve

• Stir in the grated Parmesan.
• Sprinkle with chopped parsley and serve.