Prepare the chicken and pasta water: Place the chicken breasts between two sheets of baking paper and gently pound them to an even thickness of about 2cm. Season both sides with a generous pinch of salt and pepper. Fill a large pot with water, salt it well (it should taste like the sea), and bring it to a rolling boil. You'll add the pasta later.

Sear the chicken: Heat the olive oil in a large, heavy-based skillet over a medium-high flame. When the oil shimmers and you feel its warmth on your hand held a few inches above, lay the chicken breasts in the pan. You should hear a vigorous sizzle — that's the sound of a good sear beginning. Cook for 5-6 minutes without moving them. The underside will turn a deep, golden brown. Flip the chicken and cook for another 5-6 minutes, until the internal temperature reaches 74°C and the juices run clear. Transfer the chicken to a plate and cover loosely with foil. It will rest here while you make the sauce.

Cook the pasta: Drop the fettuccine into the boiling water. Stir immediately to prevent sticking. Cook according to the package instructions until al dente — about 10 minutes. Before draining, reserve a mugful of the starchy pasta water. Drain the pasta in a colander and set it aside.

Build the sauce base: In the same skillet you used for the chicken (don't wash it — those browned bits are flavour), reduce the heat to medium-low. Add the butter. Watch it melt and foam gently, then add the minced garlic. Stir constantly for about 1 minute. The kitchen will fill with a nutty, fragrant aroma, but the garlic should not brown.

Make the cream sauce: Pour in the double cream, scraping the bottom of the pan with a wooden spoon to lift up all those delicious caramelised bits. Increase the heat to medium. Bring the cream to a gentle simmer — you'll see small bubbles break along the edges, but never let it boil hard. Let it bubble softly for 3-4 minutes, stirring occasionally, until it thickens just enough to coat the back of your spoon.

Finish the sauce: Remove the pan from the heat. Add the grated Parmesan in handfuls, whisking continuously. Watch the cheese disappear into the cream, turning the sauce a pale, glossy gold. Season with the salt, pepper, and nutmeg. If the sauce seems too thick, stir in a splash of the reserved pasta water — about 2-3 tablespoons — until it reaches a silky, pourable consistency.

Slice the chicken: While the sauce rests, slice the rested chicken breasts against the grain into thick strips about 1.5cm wide. The meat should look moist and tender inside.

Combine and serve: Add the drained fettuccine to the skillet with the sauce. Toss gently with tongs until every strand is coated in that creamy blanket. Arrange the sliced chicken on top. Garnish with fresh parsley and a final crack of black pepper. Serve immediately, while the sauce still clings to the pasta.