Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and the Italian seasoning. Heat the olive oil in a large frying pan or skillet over medium-high heat. Place the chicken in the pan and cook for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. For guidance on cooking chicken safely, you can always refer to the Food Standards Agency. Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing.

Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente (usually about 8-10 minutes). Just before draining, reserve a mugful of the starchy pasta water. Drain the pasta in a colander.

Start the Sauce: In the same pan you used for the chicken, reduce the heat to medium-low. Add the 85g of unsalted butter and let it melt. Add the 4 minced garlic cloves and cook for about 1 minute until fragrant, being careful not to let it burn. I find that scraping up any browned bits from the chicken adds a huge amount of flavour here.

Add the Cream: Pour in the 400ml of double cream and whisk to combine with the garlic butter. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has slightly thickened.

Melt in the Cheese: Reduce the heat to low. Gradually add the 120g of freshly grated Parmesan cheese, whisking continuously until the cheese has completely melted and the sauce is smooth. This is the secret to a non-grainy sauce! Stir in the pinch of nutmeg and season with a little salt and pepper to taste. The original Fettuccine Alfredo from Rome was just butter and parmesan, but cream makes it extra luxurious.

Combine Everything: Add the drained pasta directly into the pan with the sauce. Use tongs to toss everything together until the fettuccine is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve: Slice the rested chicken breast. Divide the pasta among four bowls, top with the sliced chicken, and garnish with a generous amount of fresh parsley and an extra sprinkle of Parmesan cheese.