To prepare the chicken

Cup of Yum
1. Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
2. 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.
3. Repeat with the second chicken breast.
4. Season with salt and pepper½ teaspoon salt½ teaspoon black pepper

Cook the pasta

1. Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g pasta
2. Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking.

1. Heat the olive oil in a heavy-based skillet over medium-high heat.1 tablespoon olive oil
2. Add the chicken and cook for 2 minutes on each side, then transfer to a plate and keep covered.
3. Reduce the heat to low, melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds.2 tablespoons butter6 cloves garlic
4. Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup / 80 ml dry white wine½ cup / 120 ml broth
5. 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.1½ cup / 360 ml heavy cream1¼ cup / 80 g grated parmesan cheese
6. Chop the cooked chicken into thin slices.
7. Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
8. 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 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
9. Add most of the parsley and the black pepper.3 tablespoons finely chopped parsley½ tsp black pepper
10. Serve immediately, garnished with the remaining parsley and extra parmesan to taste. extra parmesan