Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente (usually 8-10 minutes). Before draining, carefully reserve about 200ml of the starchy pasta water. Drain the pasta in a colander.

Toast the Pine Nuts: While the pasta is cooking, place the pine nuts in a dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and fragrant. Be careful as they can burn quickly. Remove from the pan and set aside.

Sear the Chicken: In the same large frying pan, heat the olive oil over a medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.

Add the Aromatics: Add the minced garlic to the pan with the chicken and cook for another minute until fragrant, stirring constantly to prevent it from burning.

Create the Creamy Sauce: Reduce the heat to low. Pour the double cream into the pan and stir to combine with the chicken and garlic. Let it gently warm through for a minute.

Combine with Pesto and Cheese: Remove the pan from the direct heat. Add the basil pesto and the grated Parmesan cheese. What works best for me is to stir everything together off the heat; this helps prevent the pesto from becoming oily and the cheese from clumping. The residual heat will be enough to melt the cheese.

Bring it all Together: Return the pan to a very low heat. Add the drained pasta to the sauce. Pour in about 100ml of the reserved pasta water and use tongs to toss everything together vigorously. The starchy water will help the sauce emulsify and cling beautifully to the pasta. If the sauce seems too thick, add another splash of pasta water until you reach your desired consistency.

Season and Serve: Taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve immediately in warm bowls, garnished with the toasted pine nuts, a little extra grated Parmesan, and a few fresh basil leaves if you like.