Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Prepare and Cook the Chicken: While the pasta is cooking, pat the chicken cutlets dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, and oregano. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or pan over medium-high heat. Once the butter is foaming, add the chicken cutlets in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary.

Sear the Chicken: Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken from the pan and set it aside on a plate to rest. Don't wipe the pan clean!

Start the Sauce: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant. Be very careful not to let it burn.

Deglaze and Build the Base: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take 2-3 minutes. If not using wine, proceed directly to adding the chicken stock and do the same.

Make it Creamy: Pour in the double cream and bring the mixture to a gentle simmer. Let it bubble away gently for 3-4 minutes to thicken slightly. What works best for me is to reduce the heat to low before the next step to prevent the cheese from clumping.

Finish the Sauce: Stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy. Season with salt and pepper to your taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Combine and Serve: Slice the rested chicken into strips. Add the drained pasta and the sliced chicken back into the pan with the sauce. Toss everything together gently until the pasta is fully coated. Stir in the fresh parsley, serve immediately with an extra grating of Parmesan cheese on top. If you enjoy chicken pasta dishes, you might also like my Garlic Parmesan Chicken Pasta Recipe.