Lighter Chicken Fettuccine Alfredo

Name: Lighter Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.25 dash Black Pepper; 2 whole Chicken Breast; 2 cups Chicken Broth; 2 whole Eggs; 1 lb Fettuccine Pasta; 1 bunch Fresh Parsley; 2 cups Grated Parmesan Cheese; 2 cups Heavy Cream; 4 cloves Minced Garlic; 0.25 dash Salt

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food

Lighter Chicken Fettuccine Alfredo balances rich Parmigiano-Reggiano and a velvety egg-enriched sauce with a savory chicken-broth reduction, so each strand is coated without feeling overly heavy. Tender poached chicken and fettuccine are tossed together for a silky, restaurant-style finish ideal for a comforting weeknight dinner or a casual gathering.

Prep10 mins
Cook45 mins
Serves6
DifficultyMedium

1

Place the chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, then reduce the heat to low and simmer for 5 minutes. Turn the breasts, cover again, and simmer for another 5 minutes. Remove from the heat and let sit, covered, for 15 minutes.
2

Lift the chicken breasts out of the broth and set them aside to cool, keeping the broth in the saucepan. When the chicken is cool enough to handle, slice it into bite-size pieces.
3

Set the chicken broth back over medium heat and cook until it reduces to 1 cup.
4

Stir the garlic, black pepper, and heavy cream into the reduced broth; bring it to a simmer, then remove from the heat.
5

Whisk the egg yolks in a bowl until smooth. Beat in 1 tablespoon of the warm cream mixture until fully blended; repeat, adding more tablespoons until about 1/2 cup of the warm cream mixture has been incorporated.
6

Whisk the warmed cream-and-egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until it is nearly simmering and thickens, about 5 minutes. Season with salt and black pepper to taste.
7

Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook, stirring occasionally, until nearly done, about 7 minutes. Drain.
8

Stir the parsley, 1 cup of Parmigiano-Reggiano, and the cream mixture into the pasta. Remove from the heat, cover, and let stand for a few minutes until thick.
9

Fold the chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.