Chicken alfredo

• 500gChicken breast fillets
• 2 clovesGarlic, crushed
• 100gItalian-style hard cheese, finely grated
• 30gFresh parsley, chopped
• 1 tbspOlive oil
• 50gButter
• 300mlDouble cream
• 400gEgg tagliatelle

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Cut the chicken into finger-thick strips and season well. Crush the garlic, finely grate the cheese and chop the parsley.

2. 2

   Heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 6 to 7 minutes, turning, until golden and cooked through with no pink in the middle. Lift onto a plate.

3. 3

   Turn the heat to low. Melt the butter in the same pan and let the garlic sizzle gently for a minute without browning. Pour in the cream, scrape up the golden bits and simmer for 3 minutes, until it thickens slightly.

4. 4

   Meanwhile, cook the tagliatelle for a minute less than the packet says, usually about 4 minutes.

5. 5

   Scoop out a mugful of the pasta water, then drain. Take the sauce off the heat and toss in the tagliatelle with most of the cheese and a good splash of the water, until silky and clinging to every strand. Return the chicken and its juices, then finish with the rest of the cheese, the parsley and lots of black pepper.