The key to this dish lies in choosing fresh, high-quality ingredients. I always recommend using real Parmesan cheese, not the pre-grated stuff, for that sharp, nutty flavour that really elevates the sauce. The chicken should be fresh and well-seasoned to complement the creamy base. When I’m in a rush, I sometimes swap fresh fettuccine for dried, but fresh pasta does make the dish feel like a little more of a treat. Remember, the simplicity of this recipe means every ingredient shines, so don’t skimp on quality.

• 12 ounces fettuccine pasta (fresh or dried)
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Substitution tips: For a lighter version, try half-and-half instead of heavy cream, though the sauce will be less rich. If you want to add a twist, sauté mushrooms or spinach along with the garlic for extra flavour.