Lighter Chicken Fettuccine Alfredo
Description
Chef John's 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
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2 cups freshly grated Parmigiano-Reggiano cheese, divided
Directions
1
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.
2
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.
3
Return the chicken broth to medium heat and cook until reduced to 1 cup.
4
Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
5
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.
6
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.
7
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.
8
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.
9
Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.