Creamy chicken fettuccine

Instructions

1. Heat half the oil in a large frying pan over medium-high heat. While the pan is heating, season the chicken breasts well on both sides with plenty of salt and black pepper. Add the chicken to the pan and cook for 6-8 minutes per side, or until golden and cooked through. Transfer to a plate and allow the chicken to rest for 10 minutes.
   
2. Bring a large saucepan of salted water to the boil. Once rapidly boiling, add the fettuccine and cook for 2 minutes. Reserve ½ cup pasta cooking water in a heatproof jug before draining the pasta.
   
3. Return the frying pan to the heat with the remaining oil. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Stir through the cream until just heated through. Drain the fettuccine, then add to the garlic cream with the reserved pasta water, grated parmesan and cook, tossing, for 2-3 minutes, or until the sauce has thickened.
   
4. To serve, slice the chicken breast. Divide the creamy fettuccine between plates and top with the sliced chicken. Sprinkle with extra parmesan cheese and a little parsley, if you like!