1-First, prepare the chicken by slicing it open without cutting through, then flatten it gently and season with salt and pepper. Next, heat olive oil in a skillet over medium-high heat and pan-fry the chicken until it’s golden and cooked through to an internal temperature of 75°C/165°F, which takes about 8-10 minutes; set it aside and slice it diagonally.

2-Boil a large pot of salted water with 1 teaspoon salt and cook the 300 g (10 ½ oz) fettuccine or tagliatelle pasta al dente, about one minute less than the package instructions, then drain it while reserving some pasta water. Lower the heat to medium-low, melt 1 tablespoon unsalted butter in the skillet, and cook the 3 minced garlic cloves for 30 seconds until fragrant.

3-Pour in 500 ml (2 cups) heavy cream and gently simmer it, then add 1 teaspoon salt and optional 1 teaspoon garlic powder before stirring in 50 g (½ cup) freshly grated Parmesan cheese until it melts smoothly. Add the sliced chicken and 3 tablespoons fresh chopped parsley to the sauce, then toss the cooked pasta into the mixture, using reserved pasta water as needed to loosen it up.

4-Finally, adjust the seasoning with salt and pepper and serve immediately with extra parsley for garnish. This whole process takes just 20 minutes total, with 5 minutes prep and 15 minutes cooking. For more garlic-inspired ideas, check out health benefits of garlic, which highlights why it’s a key player in dishes like this.