This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Ingredients
- boneless skinless chicken breasts: 2 piece
- low-sodium chicken broth: 2 cups
- garlic: 4 clove (minced)
- ground black pepper: (to taste)
- heavy cream: 2 cups
- egg yolks: 2 piece
- salt: (to taste)
- fettuccine: 1 pound
- sprig chopped fresh parsley: 1 piece
- freshly grated Parmigiano-Reggiano cheese: 2 cups (divided)
Metric Conversion
Stages of cooking
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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.
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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.
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Return the chicken broth to medium heat and cook until reduced to 1 cup.
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Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
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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.
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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.
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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.
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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.
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Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve. Sheri Saxon Fried
