Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (the pasta should be tender but still offer a slight resistance when bitten). Reserve about 250ml of the starchy pasta water before draining, then drain the pasta and set it aside. You will smell a clean, wheaty aroma as it cooks.

Prepare the chicken: While the pasta boils, place the chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 2cm. Season both sides with the salt and half the black pepper. The chicken should feel uniformly flat and even under your palm.

Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers and flows like water. Add the chicken breasts and cook for 5-6 minutes per side, until the underside is a deep golden-brown and the chicken releases easily from the pan. The exterior should look crisp and caramelised, and the internal temperature should reach 74°C. Transfer the chicken to a cutting board and let it rest for 5 minutes. You will hear a satisfying sizzle as the chicken hits the pan.

Sauté the garlic: Reduce the heat to medium-low. Add the minced garlic to the same skillet and stir constantly for about 30 seconds, until it becomes fragrant and softens slightly. The garlic should smell toasted and nutty, not burnt or acrid.

Build the sauce: Pour the double cream into the skillet and add the cubed butter. Stir gently as the butter melts into the cream, creating a smooth, pale-golden mixture. Allow the sauce to come to a gentle simmer—you should see small bubbles breaking the surface, not a vigorous boil. Let it cook for 2 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Add the cheese: Remove the skillet from the heat. Gradually sprinkle in the grated Parmesan while whisking continuously. The sauce will become thick, glossy, and a shade paler. If it looks too thick, add a splash of the reserved pasta water (start with 60ml) and whisk until it loosens to a silky, pourable consistency. The cheese should melt completely, leaving no grainy bits.

Combine and serve: Slice the rested chicken into strips about 1cm thick. Add the drained fettuccine and sliced chicken to the skillet with the sauce. Toss gently with tongs until every strand of pasta is coated in the creamy sauce. The pasta should gleam and the sauce should cling without pooling at the bottom. Garnish with fresh parsley and extra grated Parmesan before serving immediately.