To prepare the chicken

• • Lay each chicken breast flat on a chopping board and pat them dry.

     

    2 chicken breasts

     
  • Cover the chicken breast with parchment paper to protect the meat, and use a meat mallet (or a heavy pan) to bash the chicken to an even thickness.
  • Repeat with the second chicken breast.

• Season with salt and pepper

   

  ½ teaspoon salt

   

  ½ teaspoon black pepper

   

Cook the pasta

• Bring a large pan of water to a boil. Add the salt and cook the pasta for 2 minutes less than the packet instructions.

   

  1 tablespoon salt

   

  12 oz pasta

   
• Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking.

• • Heat the olive oil in a heavy-based skillet over medium-high heat.

     

    1 tablespoon olive oil

     
  • Add the chicken and cook for 2 minutes on each side, then transfer to a plate and keep covered.
  • Reduce the heat to low, melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds.

     

    2 tablespoons butter

     

    6 cloves garlic

     
  • Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.

     

    ⅓ cup dry white wine

     

    ½ cup broth

     
  • Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly. (it will thicken more when you add the pasta.)

     

    1½ cup heavy cream

     

    1¼ cup grated parmesan cheese

     
  • Chop the cooked chicken into thin slices.

• Add the drained pasta to the sauce and ½ cup of the reserved cooking water. Turn the heat to high.
• Stir the pasta gently until it’s coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1-2 minute, tossing gently. Reduce the heat if needed and add more pasta cooking water if the sauce gets too thick.
• Add most of the parsley and the black pepper. Taste your pasta and add more salt if needed.

   

  3 tablespoons finely chopped parsley

   

  ½ teaspoon black pepper

   

  salt

   
• Serve immediately, garnished with the remaining parsley and extra parmesan to taste.