Step 1

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.

Step 2

Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to gently flatten it.

Step 3

Season well with freshly ground salt and pepper.

Step 4

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 / Set the chicken aside for a couple of minutes then slice on the diagonal.

Step 5

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.

Step 6

Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.

Step 7

Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant.

Step 8

Pour in the cream and bring to a gentle simmer. Add the salt and garlic granules.

Step 9

Stir in the Parmesan cheese until melted. Add the chicken and parsley.

Step 10

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.

Step 11

Taste and season with salt and pepper. Serve immediately!