1-First, season 500 g (1 lb) of large chicken breasts or skinless boneless thighs with salt and pepper. Heat ½ tablespoon of olive oil in a skillet over medium heat and cook the chicken until it’s golden and fully cooked through, which takes about 5-7 minutes per side. Once done, let it rest for a minute, then slice it thinly.

2-Melt 1 tablespoon of unsalted butter in the same skillet over medium heat, then add 3 minced garlic cloves and sauté until fragrant, about 1 minute.

3-Pour in 500 ml (2 cups) of heavy or single cream, and season with 1 teaspoon salt and optionally 1 teaspoon garlic powder. Stir gently and let it simmer for a few minutes until it starts to thicken.

4-Stir in 50 g (½ cup) of freshly grated Parmesan cheese until it’s fully melted and the sauce turns creamy and smooth. Add the sliced chicken and 3 tablespoons of fresh chopped parsley, mixing everything together.

5-While the sauce cooks, boil 300 g (10 ½ oz) of dried fettuccine or tagliatelle in a pot of water seasoned with 1 teaspoon of salt until al dente, following package instructions, usually about 8-10 minutes. Reserve some pasta water before draining.

6-Toss the cooked pasta into the sauce, using reserved pasta water as needed to loosen it up and coat everything evenly. Serve immediately, garnished with extra parsley for a fresh finish.