Chicken alfredo

Method

1. Bring a large pan of salted water to the boil. Put the chicken breasts on a board, cover with baking paper and use a rolling pin to bash the thicker parts of the breast until they’re an even thickness throughout; you want the breasts to be around 1.5-1.7cm thick. Season with a big pinch of salt and and some ground black pepper.
2. Heat the oil in large frying pan over a medium-high heat. Once hot, add the chicken breasts. Cook for 6-8 minutes, turning halfway, until cooked through. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once it’s foaming. Lift the chicken onto a board and leave to rest for 5 minutes before slicing.
3. While the chicken cooks, add the the pasta to the boiling water and cook for 1 minute less than the pack instructions or until al dente to your liking.
4. >While the chicken rests, add the garlic and Italian seasoning to the butter in the pan and cook for a minute, scraping up any bits on the base of the pan. Stir in the cream and bring to a simmer. Grate over some nutmeg and season with salt and pepper.
5. When the fettucine is cooked, use tongs to transfer it to the pan of sauce, bringing a good splash of the pasta water with it and stirring well to help it emulsify. Stir in the parmesan and the sliced chicken. Scatter over some fresh herbs (if you like).