Chicken alfredo

Generously season the chicken. Warm the butter and oil in a large frying pan over a medium heat. Cook the chicken for 8-10 mins on each side until golden and cooked through. Add the garlic to the pan and cook for 5 mins more, stirring to coat the chicken. Transfer the chicken to a plate to rest for 5 mins before thinly slicing.

Meanwhile, bring a pan of heavily salted water to the boil and cook the pasta following pack instructions. Once it's al dente, drain, reserving a large mug of the cooking water.

Add 100ml of the cooking water to the chicken pan, scraping the base of the pan, then add the cream. Gently simmer for 2 mins, stirring occasionally, then remove from the heat. Stir in the parmesan, most of the parsley, reserving a little to garnish, and any resting juices from the chicken. Season to taste.

Toss the pasta through the sauce, adding a splash of pasta water if it is too thick, and serve topped with the chicken, a sprinkle of parsley, parmesan and a generous grind of black pepper.