Prepare the chicken: Place the chicken breasts between two sheets of cling film and gently bash them with a rolling pin until they are an even thickness of about 2cm. Season both sides generously with salt and pepper. This ensures even cooking and a tender result.

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until al dente, about 1 minute less than the packet instructions. You want the pasta to have a slight bite at its centre. Drain it, reserving about 250ml of the starchy pasta water. The pasta water is liquid gold for your sauce.

Sear the chicken: While the pasta cooks, heat the olive oil in a large, heavy-based frying pan over a medium-high heat until it shimmers. Carefully lay the chicken breasts in the pan. You should hear a satisfying sizzle. Cook for 5-6 minutes on one side, without moving them, until the underside is a deep golden brown and releases easily from the pan. Flip and cook for another 4-5 minutes, until the internal temperature reaches 74°C and the chicken feels firm to the touch. The scent of browning butter and chicken will fill your kitchen.

Rest the chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. This step is non-negotiable. The fibres relax, and the juices redistribute, ensuring every slice is moist.

Build the sauce base: Reduce the heat under the same frying pan to low. Add the butter and let it melt slowly, swirling the pan occasionally. Once it is foaming but not browning, add the minced garlic. Cook, stirring constantly, for about 30 seconds until it is fragrant but not coloured. The aroma will be sweet and pungent.

Create the creamy sauce: Pour in the double cream and add the nutmeg, salt, and pepper. Stir gently with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the cream heat through for 1-2 minutes until it is gently steaming and has thickened slightly, enough to coat the back of a spoon. Do not let it boil.

Emulsify with cheese and pasta water: Remove the pan from the heat. Add the grated Parmesan in a steady stream, whisking vigorously until it is completely melted and the sauce is smooth and glossy. The sauce will be thick. Now, add a splash of the reserved pasta water and stir. Watch as the sauce loosens and becomes beautifully emulsified, coating the spoon in a silky, unbroken layer.

Combine everything: Add the drained fettuccine to the pan with the sauce. Use tongs to toss the pasta, coating every strand evenly. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it flows like thick cream.

Slice and serve: Slice the rested chicken breasts against the grain into thick, even pieces. Using tongs, twirl a portion of pasta into a neat nest in the centre of a warmed plate. Fan the sliced chicken over the top. Sprinkle with a generous amount of freshly grated Parmesan and a scattering of chopped parsley.