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

Flatten the chicken breast to an even thickness (about 1-1.5 cm) using plastic wrap and a rolling pin. Season with salt and pepper on each side and dust with flour.

Heat olive oil in a fry pan over medium-high heat and fry the chicken for 2 minutes on each side or until cooked through. Set aside, wrapped in foil, and slice just before serving.

In a cold skillet, add a tablespoon of olive oil and the sliced garlic. Bring to a gentle sizzle over medium heat and cook for 30 seconds without browning.

Lower the heat slightly and add the white wine, cooking until it simmers and reduces by half (about 4 minutes).

Add the butter pieces one at a time, whisking well in between each addition until you have a thickened sauce.

Add ¼ cup reserved pasta water and whisk vigorously to emulsify the sauce.

Add black pepper and combine.

Toss the cooked pasta with the sauce using tongs. Spread pasta evenly and top with parmesan.

Let it melt for about 1 minute, then mix the pasta until glossy.

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

Serve immediately, topped with sliced chicken and extra parmesan.