4. Cook the garlic
Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
Add the minced garlic and cook for approximately 30 seconds, stirring continuously. The garlic should become fragrant without turning dark brown. Burned garlic can give the sauce a bitter flavor.
Keep the browned bits left by the chicken in the skillet. They add valuable flavor to the sauce.
5. Add the chicken broth
Slowly pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon. This releases the flavorful browned pieces into the liquid.
Let the broth simmer for 2 to 3 minutes so it can reduce slightly.
6. Prepare the cream sauce
Lower the heat to medium-low and pour in the heavy cream. Add the Italian seasoning and black pepper, then stir until combined.
Allow the mixture to reach a gentle simmer. Avoid a rapid boil because excessive heat can cause a cream sauce to separate.
Gradually add the grated Parmesan, stirring after each addition. Continue stirring until the cheese has melted and the sauce is smooth.
Taste the sauce before adding extra salt. Parmesan cheese and chicken broth can both be salty, so additional seasoning may not be necessary.
