Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Season both sides generously with salt and pepper. The surface should feel dry to the touch — this is crucial for a good golden sear.

Brown the chicken: Heat the olive oil in a large frying pan over a medium-high flame. When the oil shimmers and you can feel the heat rising from the pan, lay the chicken pieces in a single layer. Leave them alone for 5-6 minutes — you want to hear a steady, gentle sizzle. The underside should turn a deep golden brown. Flip and cook for another 4-5 minutes until the chicken is cooked through and the juices run clear. The smell at this point is incredible — nutty and savoury. Transfer the chicken to a plate and cover loosely with foil.

Boil the pasta: Fill a large pot with water, add the teaspoon of salt, and bring it to a rolling boil. Add the fettuccine and cook according to the packet instructions until al dente. Just before draining, scoop out a mugful of that starchy pasta water and set it aside. Drain the pasta — it should still have a slight resistance when you bite into it.

Start the sauce: In the same frying pan you used for the chicken (do not wipe it clean — those brown bits are pure flavour), melt the butter over a medium heat. Add the minced garlic. Stir constantly for about 1 minute until the garlic is fragrant and just starting to turn a pale gold. The aroma at this stage is heady and sweet.

Build the cream base: Pour in the double cream and the chicken stock. Stir everything together, scraping the bottom of the pan with a wooden spoon to lift up those browned bits. Let the sauce come to a gentle simmer — you will see lazy bubbles breaking the surface. Cook for 4-5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. It should look glossy and pale gold.

Add the cheese: Reduce the heat to low. Sprinkle in the grated parmesan a handful at a time, stirring constantly. Watch it melt into the sauce — it will turn from a thin liquid into a thick, velvety blanket. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt with a pinch of black pepper.

Combine everything: Slice the rested chicken into thick strips. Add the drained pasta and the sliced chicken to the pan with the sauce. Use tongs to toss everything together, coating each strand of pasta evenly. The sauce should cling to the pasta, not pool at the bottom. If it seems dry, add another splash of pasta water and toss again.

Serve immediately: Divide the pasta among warm bowls. Top with a final grating of parmesan and a scattering of fresh parsley, if you like. The colour is a beautiful creamy yellow, flecked with dark parsley and golden chicken. Eat straight away, while the sauce is still luscious and warm.