Prepare the Chicken

• In a bowl, mix salt, Creole seasoning, paprika, onion powder, garlic powder, and flour.

• Dredge chicken tenders in the seasoning mixture, shaking off excess. Reserve leftover seasoning for the sauce.

Cook the Chicken

• Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.

• Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through (about 8 minutes total).

• Remove chicken from the pan and set aside.

Make the Sauce

• In the same skillet, melt 4 tablespoons of butter. Add the reserved seasoning mixture and cook until the flour is no longer raw (about 1 minute).

• Stir in heavy cream and additional paprika, bringing it to a simmer.

• Lower the heat and let it cook for 3-4 minutes. Taste and adjust seasoning as needed.

Cook the Pasta

• Cook linguine in salted boiling water according to package instructions. Drain, but do not rinse.

• Reserve ½ cup of pasta water. If the sauce needs thinning, slowly add the reserved pasta water to reach the desired consistency.

Combine Everything

• Add the cooked pasta to the sauce, stirring until fully coated.

• Return the chicken to the skillet and let it warm up in the sauce.

Serve & Garnish

• Spoon the sauce over the chicken and pasta.

• Sprinkle with chopped parsley and serve immediately.