Chicken Fettuccine Alfredo

Season chicken breast with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until golden and cooked through (74 C inside). Rest on a board, then slice.

Meanwhile, boil fettuccine in water seasoned with salt until al dente. Save 250 ml of the cooking water, then drain.

Wipe out the skillet. Melt butter over medium-low heat and cook garlic for 1 minute without browning. Add heavy cream and simmer gently for 3 minutes.

Off the heat, add cooked fettuccine to garlic cream with parmesan, salt and a splash of the pasta water. Toss until the cheese melts into a smooth sauce, adding more water if it looks thick.

Top fettuccine alfredo with sliced chicken, sprinkle with parsley and serve at once.