Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve a mugful of the starchy pasta water — about 200ml. Drain the pasta and set it aside. The water should look cloudy and feel slightly slippery between your fingers; that starch is liquid gold for your sauce.

While the pasta cooks, prepare your chicken. Slice each chicken breast horizontally into two even cutlets. Season both sides with a pinch of salt and pepper. The slices should be an even golden colour and about 2cm thick, ensuring they cook through at the same rate.

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. You'll know it's ready when the oil shimmers and a single drop of water sizzles on contact. Add the chicken cutlets in a single layer — do not crowd them. Cook for 4-5 minutes per side until deep golden brown and cooked through. The chicken should feel firm to the touch and release easily from the pan. Transfer to a plate and tent loosely with foil. You'll hear a satisfying sizzle as it rests.

Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil and the butter. Watch as the butter melts and begins to foam gently. Add the minced garlic and stir constantly for about 1 minute. The kitchen will fill with a fragrant, nutty aroma, and the garlic should turn a pale straw colour — not brown, as burnt garlic turns bitter.

Pour in the double cream and chicken stock, stirring continuously. The mixture will start as a pale, thin liquid. Bring it to a gentle simmer — you'll see small bubbles breaking the surface, not a violent boil. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. The colour will deepen to a warm, creamy ivory.

Add the grated Parmesan cheese in handfuls, whisking constantly. Watch as the cheese melts into the cream, transforming the sauce into a glossy, pale golden river. Stir in the dried Italian herbs, black pepper, and salt. Taste the sauce — it should be rich, savoury, and just a little bit decadent. If it seems too thick, add a splash of the reserved pasta water; if too thin, let it simmer for another minute.

Slice the rested chicken into thick strips across the grain. Add the drained pasta and sliced chicken to the pan with the sauce. Use tongs to toss everything together gently but thoroughly, ensuring every piece of pasta and chicken is cloaked in that creamy garlic sauce. The pasta should look glossy and the chicken should glisten. If the sauce seems tight, add a little more reserved pasta water, a tablespoon at a time, until it flows easily.

Serve immediately in warm bowls, finishing each portion with a generous shower of extra grated Parmesan and a scattering of fresh parsley. The first forkful should reveal tender chicken, perfectly coated pasta, and a sauce that clings luxuriously.