Cook the tagliatelle

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

Sear the chicken

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

Build the garlic parmesan sauce

• Lower the heat, add the butter and garlic and cook until fragrant.
• Pour in the cream and simmer gently.
• Stir in the parmesan until melted and smooth.

Combine and serve

• Add the drained tagliatelle to the pan and toss to coat, loosening with pasta water if needed.
• Season to taste and serve with extra parmesan.