Prepare the chicken: Place your chicken breasts on a board and, with a sharp knife, slice them horizontally in half to create two thinner fillets. Pat them dry with kitchen paper—this is crucial for a good sear. Season generously on both sides with salt and pepper.

Brown the chicken: Heat the olive oil in a large frying pan over a medium-high flame until it shimmers. Lay the chicken pieces in the pan, being careful not to overcrowd—you should hear a confident sizzle. Cook for 4–5 minutes until the underside is a deep golden brown and releases easily from the pan. Flip and cook for a further 3–4 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C. Transfer to a plate and tent loosely with foil to rest.

Start the sauce base: Reduce the heat to medium. Add the butter to the same pan and let it melt, scraping up all the browned chicken bits with a wooden spoon—this is gold. When the butter stops foaming, add the minced garlic. Stir constantly for about 30 seconds until the garlic becomes fragrant and just begins to turn pale gold. The smell at this point is absolutely intoxicating.

Build the cream sauce: Pour in the double cream and chicken stock, stirring to combine. Bring the mixture to a gentle simmer—you want small bubbles breaking the surface, not a rolling boil. Let it bubble quietly for 3–4 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. The colour will be a warm, pale ivory.

Cook the pasta: Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente—usually about 10–11 minutes. Reserve about 200ml of the starchy pasta water before draining. The pasta water is liquid gold for adjusting sauce consistency.

Finish the sauce: Remove the sauce pan from the heat. Add the grated Parmesan cheese and nutmeg (if using) and whisk vigorously until the cheese is completely melted and the sauce is smooth and glossy. If it looks a little tight, add a splash of the reserved pasta water and stir. Taste and adjust salt and pepper.

Combine everything: Add the drained pasta to the sauce pan and toss thoroughly with tongs, ensuring every strand is coated. Slice the rested chicken breasts diagonally into thick strips. Divide the pasta among warm bowls, top with the sliced chicken, and sprinkle with fresh parsley and extra Parmesan.