Cook the linguine

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente, then drain, keeping a little cooking water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and cook until golden and cooked through.

Make the creamy sauce

• Add the garlic to the pan and cook until fragrant.
• Pour in the cream and simmer gently.
• Stir in the grated parmesan until melted and smooth.

Combine and serve

• Add the drained linguine to the pan and toss to coat in the sauce, loosening with a little cooking water if needed.
• Serve hot with extra parmesan and black pepper.