Cook your pasta in well salted boiling water, I usually undercook by 1 min from package instructions. Reserve a cup of pasta water before draining.

Flatten the chicken breast to an even thickness (about 1-1.5cm) by laying some plastic wrap over the top and hitting with a rolling pin.

Season the chicken well with salt and pepper on each side then dust with the flour.

Heat the olive oil in a fry pan over medium high heat and fry the chicken for 2 mins each side (or until cooked through if it's thicker).

Put the tablespoon of olive oil in a cold skillet and add the sliced garlic.

Bring to a gentle sizzle over medium heat and cook for about 30 seconds, moving it around so it doesn't brown.

Lower the heat slightly and add the wine, then cook for about 4 mins until gently simmering and reduced roughly by half.

Add the butter pieces, one at a time, letting each piece melt and whisking well between each addition.

Add a ¼ cup reserved pasta water and whisk vigorously to create an emulsified sauce.

Add the black pepper and mix through.

Add the cooked pasta straight in and toss with the sauce using tongs. Arrange in a level layer.

Sprinkle the parmesan over the top, leave until melting, about 1 min, then toss until glossy.

Taste for seasoning and add salt if needed. Add parsley and mix through.

Serve straight away, top with sliced chicken and some extra parmesan.