2 cups plus 2 tablespoons chicken broth 1 cup heavy cream 1 cup grated Parmesan cheese

Step 1 In a medium pot over medium-high heat, reduce the chicken broth and heavy cream by three-fourths. Stir in the Parmesan cheese and whisk until incorporated. Remove from heat and set aside. This makes about 1 cup sauce, more than is needed for the recipe. Cover and refrigerate the sauce for up to 3 days.

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