Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Cook the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Start the Sauce Base: Reduce the heat to medium-low. Add the unsalted butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter.

Build the Cream Sauce: Pour the chicken stock into the pan, scraping up any browned bits from the bottom—this is where so much flavour is. Let it simmer for 2 minutes to reduce slightly. Then, pour in the double cream and add the pinch of grated nutmeg. Bring it to a gentle simmer and let it cook for 3-4 minutes, until it starts to thicken slightly.

Add the Cheese: Turn the heat down to its lowest setting. Gradually add the grated Parmesan cheese, stirring constantly with a whisk until it has completely melted into the sauce. This low-and-slow approach is key to a smooth, non-grainy sauce. What works best for me is adding the cheese in three batches, letting each one melt before adding the next. Once melted, taste the sauce and season with a little more salt and pepper if needed.

Combine Everything: Return the cooked chicken pieces (and any juices from the plate) to the sauce. Add the drained fettuccine to the pan.

Toss and Finish: Using a pair of tongs, gently toss everything together until the pasta and chicken are thoroughly coated in the glorious cream sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Serve Immediately: Stir through most of the chopped fresh parsley. Serve the chicken fettuccine straight away in warm bowls, garnished with the remaining parsley and an extra grating of Parmesan cheese.