Prepare and Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside. For a deep dive into cooking pasta perfectly, Serious Eats has a great guide on salting pasta water.

Season and Cook the Chicken: While the pasta is cooking, pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (the internal temperature should reach 74°C). Avoid overcrowding the pan; cook in batches if necessary.

Rest and Slice the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is a crucial step to ensure the juices redistribute, keeping the meat moist and tender. After resting, slice the chicken into 1cm thick strips. If you enjoy chicken dishes, you might also like this recipe for Smoky Grilled Chicken Skewers.

Start the Alfredo Sauce: In the same pan you used for the chicken (don't wipe it out!), reduce the heat to medium-low. Add the butter and let it melt. Once foaming, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Build the Creamy Sauce: Pour the double cream into the pan, stirring to combine with the garlic butter. Bring the cream to a gentle simmer, then immediately reduce the heat to the lowest setting. Let it warm through for 2-3 minutes, but do not let it boil. What works best for me is to constantly stir gently around the edges.

Add the Cheese and Seasoning: Remove the pan from the heat completely. This is the most important step to prevent a grainy sauce! Gradually add the freshly grated Parmesan cheese, whisking continuously until it has completely melted and the sauce is smooth. Stir in the freshly grated nutmeg, and season with salt and a generous amount of black pepper to your taste.

Combine Everything: Return the drained pasta to the pan with the sauce. Add the sliced chicken and half of the chopped parsley. Use tongs to toss everything together gently until the pasta and chicken are thoroughly coated in the creamy 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: Divide the Creamy Chicken Alfredo Pasta among four warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese. Serve straight away.