Description
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil
- cover
- and reduce heat to low; simmer for 5 minutes. Turn breasts
- cover
- and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool
- reserving the broth in the saucepan. Once the chicken is cool enough to handle
- cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic
- black pepper
- and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat
- whisking constantly
- until the mixture almost comes to a simmer and thickens
- about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water
- stirring occasionally
- until nearly cooked through
- about 7 minutes. Drain.
- Stir parsley
- 1 cup of Parmigiano-Reggiano
- and cream mixture into the pasta. Remove from heat
- cover
- and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 6