Lighter Chicken Fettuccine Alfredo

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.