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Lighter Chicken Fettuccine Alfredo
Lighter Chicken Fettuccine Alfredo
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Lightened chicken fettuccine alfredo with flavorful broth twist by Chef John.
Ingredients:
  • 2 large boneless skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • ground black pepper to taste
  • 2 cups heavy cream
  • 2 egg yolks
  • salt to taste
  • 1 pound fettuccine
  • 1 sprig chopped fresh parsley
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided
Instructions:
  • In a saucepan over medium-high heat, simmer chicken breasts in chicken broth. Cover, reduce heat to low, and let it simmer for 5 minutes. Flip the breasts, cover, and continue simmering for another 5 minutes. Remove from heat, keep covered, and let rest for 15 minutes.
  • Take out the chicken breasts from the broth and let them cool, keeping the broth in the saucepan. Slice the chicken into bite-size pieces once cooled.
  • Simmer the chicken broth over medium heat until it reduces to 1 cup.
  • Mix in the aromatic garlic, bold black pepper, and rich heavy cream into the concentrated broth; gently simmer until flavors meld, then take off the heat.
  • In a bowl, vigorously whisk the egg yolks until they are smooth. Gradually beat in 1 tablespoon of the warm cream mixture into the eggs until fully combined, repeating this process until approximately 1/2 cup of the warm cream mixture has been incorporated.
  • Gradually combine the warm cream and egg mixture with the remaining cream in the saucepan. Stir over medium-low heat until the mixture thickens and almost simmers, about 5 minutes. Season with salt and black pepper to your preference.
  • Bring a generous pot of salted water to a lively boil. Add fettuccine and stir occasionally until almost al dente, around 7 minutes. Drain well.
  • Fold in fresh parsley, 1 cup of freshly grated Parmigiano-Reggiano, and the luxurious cream blend into the pasta. Allow the flavors to meld off the heat, cover, and let it rest until the sauce reaches a luscious consistency.
  • Incorporate the chicken and 1 cup of Parmigiano-Reggiano into the pasta mixture before serving.

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