Instructions:
- Boil water in a large pot, generously salt it, and cook the pasta according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.
- Season chicken cutlets heavily with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until golden brown on both sides and cooked through (165°F / 74°C). Remove chicken, let rest briefly, then slice or dice it.
- Reduce heat to medium. Add butter to the same skillet. Add minced garlic and cook gently for 60-90 seconds until fragrant. Do not let it burn.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a light roux.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer. Slowly whisk in the heavy cream and Dijon mustard. Let it simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from the heat. Stir in the grated Parmesan cheese aggressively until fully melted and smooth. Taste and adjust seasoning.
- Toss the drained pasta and sliced chicken back into the skillet with the sauce. If the sauce seems too thick, add reserved pasta water, one splash at a time, until it reaches your desired glossy consistency.
- Stir in the fresh parsley. Serve immediately, perhaps with an extra grating of Parmesan on top.