Ingredients

The following ingredients have 4 Servings
  • 500 g | 1lb large chicken breasts ((or skinless boneless thighs))
  • Salt and pepper (, to season)
  • 1/2 tbsp olive oil (, to fry the chicken)
  • 1 tbsp unsalted butter
  • 3 garlic cloves (, minced)
  • 500 ml | 2 cups double / heavy cream ((or you can use single cream))
  • 50 g | ½ cup freshly grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp garlic granules (optional)
  • 3 tbsp fresh chopped parsley (, to garnish)
  • Salt and pepper to season (, if needed)
  • 300 g | 10 ½ oz fettuccine (, or tagliatelle pasta (dried))
  • 1 tsp salt for pasta water

Instruction

  • Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
  • Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to gently flatten it.
  • Season well with freshly ground salt and pepper.
  • Heat a large skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. Use a digital thermometer to check the internal temperature has reached 75C / 165. Set the chicken aside for a couple of minutes then slice on the diagonal.
  • While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.
  • Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.
  • Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant.
  • Pour in the cream and bring to a gentle simmer. Add the salt and garlic granules.
  • Stir in the Parmesan cheese until melted. Add the chicken and parsley.
  • Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
  • Taste and season with salt and pepper. Serve immediately!