This ensures even browning and prevents the chicken from steaming instead of searing. Patting the chicken dry before seasoning also helps achieve a golden crust.If you have time, letting the chicken marinate in the Italian seasoning, salt, and pepper for 15-20 minutes will deepen the flavor.When making the creamy Parmesan sauce, grate the cheese fresh instead of using pre-shredded varieties, which often contain anti-caking agents that can make the sauce grainy.Stir the cheese gradually over low heat to prevent clumping. If the sauce thickens too much, a splash of reserved pasta water can help loosen it to the perfect consistency.For an extra layer of flavor, toast the garlic slightly in the butter before adding the cream. Be careful not to burn it, as bitter garlic can overpower the dish.Garnishing with freshly cracked black pepper and a sprinkle of extra Parmesan right before serving enhances both taste and presentation.How to StoreLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.The sauce may thicken upon cooling, so when reheating, add a splash of milk or chicken broth to restore its creamy texture.Gently warm the pasta and chicken in a skillet over low heat to prevent the chicken from drying out.
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