Prepare the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides generously with salt and pepper. Slice them horizontally into thin cutlets about 1.5cm thick — this ensures they cook through quickly and evenly. You’ll feel the smooth, dry surface of the seasoned meat as you lay it in the pan.

Brown the chicken: Heat the olive oil in a large, deep skillet or pot over medium-high heat until it shimmers and you see faint wisps of smoke rising. Add the chicken cutlets in a single layer — you should hear a satisfying sizzle as they hit the pan. Cook for 3-4 minutes per side until the underside is a deep golden brown with crisp edges and the internal temperature reaches 74°C. The aroma of browning meat will fill your kitchen. Transfer to a plate and cover loosely with foil.

Sauté the garlic: Reduce the heat to medium. Add the butter to the same pan and let it melt, swirling occasionally until it foams and smells nutty, about 1 minute. Add the minced garlic and stir constantly for 30-45 seconds — the garlic should become fragrant and soften but not brown; you’ll notice it turning a pale straw colour.

Build the sauce: Pour in the double cream and milk, stirring continuously with a wooden spoon. Scrape up any browned bits from the bottom of the pan — those little flecks carry incredible flavour. Let the mixture come to a gentle simmer; you’ll see small bubbles forming around the edges and the sauce will thicken slightly, coating the back of your spoon after about 2-3 minutes.

Add the cheese: Reduce the heat to low. Gradually sprinkle in the grated Parmesan while whisking constantly. Watch the sauce transform from a thin liquid into a glossy, pale golden sauce that clings to the whisk. Add the nutmeg (if using), salt, and pepper. Taste and adjust seasoning — the sauce should be rich, savoury, and slightly salty from the cheese.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente — typically 8-10 minutes. The pasta should be tender but still offer slight resistance when bitten. Reserve about 200ml of pasta cooking water before draining. The starchy water is liquid gold for adjusting sauce consistency.

Combine everything: Slice the rested chicken into bite-sized strips. Return the drained pasta to the sauce pot (or pour the sauce over the pasta in a large bowl). Add the chicken strips and toss everything together using tongs. If the sauce seems too thick, add reserved pasta water a tablespoon at a time — you’re aiming for a velvety coating that slides easily off the pasta without pooling at the bottom.

Serve immediately: Divide among warmed bowls and garnish with fresh parsley and an extra grating of Parmesan. The pasta should be glossy, the chicken tender, and the sauce luxurious without being greasy.