Prepare the Chicken: Place your chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 2cm. Season both sides generously with salt and pepper. This step ensures even cooking — you'll see the chicken turn from pale pink to a uniform opaque white as it cooks.

Sear the Chicken: Heat 2 tablespoons of olive oil and 20g of the butter in a large frying pan over medium-high heat. When the butter stops foaming and the oil shimmers, add the chicken. Cook for 5-6 minutes on the first side without moving it — you'll hear a steady sizzle and see the edges turn a deep golden brown. Flip and cook for another 4-5 minutes. The chicken should feel firm to the touch and release a nutty, caramelised aroma. Transfer to a plate and let it rest.

Cook the Pasta: While the chicken rests, bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook according to package directions until al dente — usually 8-10 minutes. The pasta should still have a tiny white core when you bite into it, and the water will look starchy and cloudy. Reserve 250ml of pasta water before draining.

Build the Sauce Base: In the same pan you used for the chicken (don't wipe it clean — those browned bits are pure flavour), melt the remaining 40g of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. You'll smell the garlic bloom immediately, and it should turn a pale straw colour without browning. Pour in the double cream and stir, scraping up all the golden bits from the pan bottom with a wooden spoon. The mixture will bubble gently and thicken slightly.

Create the Emulsion: Reduce the heat to low. Add the grated Parmesan cheese in three batches, stirring constantly. Watch as the cheese melts into the cream, creating a smooth, glossy sauce that coats the back of your spoon. If the sauce seems too thick, add a splash of your reserved pasta water — it should loosen to a flowing consistency that still clings. Stir in the grated nutmeg, salt, and pepper.

Combine Pasta and Sauce: Add the drained fettuccine directly into the pan with the sauce. Toss everything together using tongs for about 2 minutes. The pasta will absorb some of the sauce, and you'll see it become coated in a velvety sheen. If the sauce tightens up too much, add another splash of pasta water until it looks silky and moves freely around the pan.

Slice and Serve: Slice the rested chicken breasts against the grain into 1cm-thick strips. The inside should be white and juicy, with a thin golden crust on the outside. Divide the pasta among warm plates, twirling it into neat nests. Arrange the chicken slices artfully on top or alongside. Finish with a generous dusting of extra Parmesan, a crack of black pepper, and a sprinkle of fresh parsley or basil.