Assembly and finishing
- To assemble the dish:
Add the drained pasta to the pan containing the sauce, then return the chicken to the pan. Pour in a little of the pasta cooking water to loosen and bind the mixture. Gently stir over low heat until the pasta is thoroughly coated in a creamy, glossy sauce.
Service
Serve immediately, sprinkled with freshly chopped parsley. The dish should be enjoyed piping hot, when the sauce is still thick and the flavors are fully developed.
Advice
Be careful not to let the sauce boil after adding the cream and Parmesan, to prevent it from curdling. The pasta cooking water allows you to adjust the consistency without diluting the flavors.
