Bring a large pot of salted water to a rolling boil. Drop your pasta and cook according to package directions until perfectly al dente. Reserve at least 1 cup of the starchy pasta water before draining. That reserved water is the kitchen gold that makes our sauce truly creamy pasta sauce.

While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Pat the chicken pieces dry, season generously with salt, pepper, and a pinch of paprika. Add the chicken to the hot skillet, ensuring not to overcrowd the pan. Cook until golden brown and beautifully caramelized, about 4-5 minutes per side. We want that deep sear that locks in the flavor and ensures the most tender chicken. Once cooked through, remove the chicken from the skillet and set aside.

Reduce the heat to medium-low. Add the butter (or dairy-free butter) to the same skillet. Once melted, add the minced garlic. Sauté for about 60 seconds until fragrant, being careful not to burn it. The smell of the butter and garlic together, that’s the smell of home, a subtle, perfect promise of dinner being close.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan, incorporating all that flavor into the liquid. This is crucial for depth. Whisk in the honey and both mustards (Dijon and whole grain). The mixture will look a little thin and bright yellow, but the flavors are already starting their beautiful dance, creating the base for the tangy chicken sauce.

Reduce the heat to low. Gently stir in the heavy cream and the white wine vinegar. This little splash of vinegar enhances the 'tang' aspect, preventing the honey glazed chicken sauce from becoming too cloyingly sweet. Let the sauce simmer gently for 2–3 minutes until it thickens slightly and coats the back of a spoon. Use a couple of tablespoons of reserved pasta water now if it looks too thick, or let it simmer a little longer if it’s too thin.

Return the seared tender chicken breast pieces to the skillet. Toss the drained, al dente pasta directly into the sauce. Stir thoroughly to ensure every piece of pasta and chicken is fully coated in that luxurious creamy honey dijon sauce. If the sauce begins to absorb too quickly, add more reserved pasta water, tablespoon by tablespoon, until the desired creaminess is achieved.

Garnish with fresh parsley and a generous grind of black pepper. This is best served piping hot, straight out of the skillet, making it a wonderful one-pan chicken pasta (if you count the pasta water pot as necessary collateral!).