Sear the chicken

• Season the chicken breast with salt and pepper.
• Heat the olive oil and butter in a large pan over medium-high heat and sear the chicken until golden, 3–4 min per side.
• Remove the chicken, slice it and keep the browned bits in the pan.

Build the sauce base

• Lower the heat and add a touch of butter if needed.
• Sauté the garlic for 20–30 sec until fragrant, without browning.
• Pour in the milk and chicken broth, season with salt and pepper and bring to a gentle simmer.

Cook the pasta in the pan

• Add the dry pasta straight into the pan.
• Cook for 8–12 min, stirring frequently so it doesn't stick.
• If the liquid reduces too quickly, add a splash of water.

Make it creamy

• Stir in the grated Parmesan.
• Add the cream cheese and a tiny pinch of nutmeg.
• Stir until the sauce is smooth and glossy.

Finish and serve

• Return the sliced chicken to the pan and toss gently to warm through for 1–2 min.
• Finish with chopped parsley and serve immediately.