Prepare the Chicken: Slice each chicken breast horizontally to create two thinner cutlets. Pat them dry with kitchen paper. In a small bowl, combine the Italian herbs, garlic powder, onion powder, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken cutlets, ensuring they're well coated and fragrant.

Cook the Chicken: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken cutlets in the hot oil. You'll hear a satisfying sizzle as they hit the pan. Cook for 4-6 minutes per side, until the chicken is golden brown on the outside and cooked through to an internal temperature of 74°C (165°F), appearing opaque and firm to the touch. Once cooked, remove the chicken from the pan and set it aside on a cutting board to rest, allowing the juices to redistribute. The pan will have lovely browned bits (fond) remaining – don't clean it yet!

Boil the Pasta: While the chicken is resting, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente – it should have a slight bite to it and smell starchy. Before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Garlic: Reduce the heat under the frying pan (where the chicken was cooked) to medium-low. Add the butter to the pan. Let it melt slowly, scraping up the browned bits from the bottom of the pan with a wooden spoon as it melts – this adds immense flavour. Once the butter has melted and is gently bubbling, add the minced garlic. Sauté for about 1 minute until it becomes fragrant and slightly softened, taking care not to let it brown, as burnt garlic can taste bitter. The kitchen should now smell wonderfully aromatic.

Build the Alfredo Sauce: Pour the double cream and chicken stock into the pan with the garlic and butter. Stir well to combine. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally. You'll notice it starting to thicken slightly and turn a pale creamy colour. Let it simmer for about 5-7 minutes, until it begins to coat the back of a spoon.

Finish the Sauce: Remove the pan from the heat. Gradually add the freshly grated Parmesan cheese, stirring continuously with a whisk until the cheese is completely melted and the sauce is smooth and glossy. The sauce should now be beautifully emulsified and thick enough to cling to the whisk. If it seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Season with salt to taste.

Combine and Serve: Slice the rested chicken breasts into strips. Add the drained fettuccine pasta and the sliced chicken to the Alfredo sauce in the pan. Toss everything gently until the pasta and chicken are thoroughly coated in the luxurious sauce. The pasta will absorb some of the sauce, making the dish cohesive. Serve immediately, garnished with a generous sprinkle of fresh chopped parsley and extra grated Parmesan cheese. The aroma will be irresistible!