Ingredients:

  • 1 tablespoon olive oil
  • 500g boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 300g linguine pasta
  • 15g unsalted butter
  • 4 cloves garlic, grated or crushed
  • 50ml dry white wine (optional)
  • 300ml double cream (heavy cream)
  • 35g grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, finely chopped, plus extra for garnish

Instructions:

  1. Heat olive oil in a large non-stick frying pan. Pat chicken dry, season with salt and pepper.
  2. Sear chicken on high heat for 1 minute per side, then reduce heat and cook for 4 minutes per side, or until cooked through (internal temperature 165°F/74°C).
  3. Remove chicken from pan and let rest for 5 minutes. Then, slice into bite-sized pieces.
  4. While chicken rests, cook linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  5. In the same pan used for the chicken, melt butter over low heat. Add garlic and sauté for 30 seconds, being careful not to burn it.
  6. Pour in white wine and increase heat to high. Bubble for 2 minutes, or until the wine is mostly reduced.
  7. Reduce heat to medium. Add heavy cream, Parmesan, salt, and pepper. Bubble for 2 minutes, until slightly thickened.
  8. Add parsley, cooked chicken, and drained linguine to the sauce. Add a splash of reserved pasta water if the sauce is too thick. Stir well to combine.
  9. Serve immediately, garnished with extra grated Parmesan, black pepper, and fresh parsley.