Cook the pasta

• Bring a large pot of salted water to a boil.
• Add the fettuccine and cook until al dente.
• Drain the pasta, reserving 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.
• Sear the chicken until golden and cooked through, then set aside.

Make the Alfredo sauce

• Melt the butter in the same pan.
• Add the garlic and cook until fragrant.
• Pour in the cream and simmer gently.
• Stir in the parmesan until the sauce is smooth.

Combine and serve

• Return the chicken to the pan with the sauce.
• Add the drained pasta and toss to coat, loosening with a splash of pasta water.
• Serve hot with extra parmesan and black pepper.