Stir the noodles occasionally as they cook to prevent them from clumping together.
You’ll use the reserved pasta water when you make the sauce.
Turn the chicken over so you can season the other sides as well.
Avoid using a nonstick pan because it will prevent the chicken from developing a nice crust.
Leaving the chicken undisturbed will help it develop a crisp brown crust.
To ensure the chicken is finished cooking, insert an instant-read meat thermometer into the thickest part of a breast. It should reach 165 °F (74 °C).
The juices will redistribute within the meat as it rests.
Watch the garlic closely as you sauté it because it can burn easily. This recipe is a more traditional alfredo sauce that uses heavy cream, but beginner cooks may have difficulty getting the sauce to thicken to their liking. If you’d prefer an easier option, you can make alfredo sauce with cream cheese instead of heavy cream.
You can also use cream labeled as “heavy whipping cream. "
It’s important to stir the Alfredo sauce every once in a while so it doesn’t stick to the bottom of the pan.
If you like, add extra Parmesan cheese and black pepper. While you can refrigerate the leftovers in an airtight container for up to 3 days, the pasta sauce may separate.
