Lay each chicken breast flat on a chopping board and pat them dry.

Cover the chicken breast with parchment paper to protect the meat, and use a meat mallet (or a heavy pan) to bash the chicken to an even thickness.

Repeat with the second chicken breast.

Season with salt and pepper.

Bring a large pan of water to a boil. Add the salt and cook the pasta for 2 minutes less than the packet instructions.

Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

Heat the olive oil in a heavy-based skillet over medium-high heat.

Add the chicken and cook for 2 minutes on each side, then transfer to a plate and keep covered.

Reduce the heat to low, melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds.

Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.

Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.

Chop the cooked chicken into thin slices.

Add the drained pasta to the sauce and ½ cup of the reserved cooking water. Turn the heat to high.

Stir the pasta gently until it's coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1-2 minute, tossing gently.

Reduce the heat if needed and add more pasta cooking water if the sauce gets too thick.

Add most of the parsley and the black pepper. Taste your pasta and add more salt if needed.

Serve immediately, garnished with the remaining parsley and extra parmesan to taste.