1. This recipe does actually work with any type of cream, even light cream. It just affects the richness of the sauce.
2. Using fresh grated parmesan ensures it melts into the sauce. You can use store bought but it tends to be larger grains so some of it may not melt into the sauce completely. Reduce to 1/2 cup (because that equates to about 3/4 cup freshly grated).
3. The key to this recipe is taking it off the stove while it’s still quite saucy because the sauce evaporates quite quickly as you toss a bit, adjusting the salt and pepper, getting plates out, serving etc.
4. You could dice the chicken, brown just the outside then leave it in the pan to cook with the pasta. But cooking the chicken separately yields a juicier chicken + prettier because it’s golden brown.
5. If you have large brown bits stuck on the pan (e.g. if it’s not non stick), scrape off the larger bits if you want a pretty white sauce. Also, the whiteness of the sauce is affected by how clear the chicken stock is.
6. If the sauce gets too gluggy / thick, add a splash of hot water.If the pasta is still not tender enough for your taste, add 1/4 – 1/2 cup hot tap water and keep cooking.