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Healthy Chicken Fettuccine Alfredo

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Healthy Chicken Fettuccine Alfredo
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
1
Combine chicken breasts with chicken broth in a saucepan over medium-high heat, stirring constantly.
2
Bring the mixture to a rolling boil, cover the saucepan with a lid, and then decrease the heat to low; let it simmer for 10 minutes. Flip the chicken breasts over, cover again, and continue to simmer for another 5 minutes. Remove from heat and let the chicken breasts sit undisturbed in the broth for 20 minutes.
3
Remove the cooked chicken breasts from the hot broth and set them aside to cool, reserving the remaining broth in the saucepan. Once the chicken is cool enough to handle, cut it into small, manageable pieces.
4
Return the reserved chicken broth to medium heat and continue cooking until it has reduced significantly, almost reaching 1 cup.
5
Stir minced garlic, black pepper, and heavy cream into the reduced broth; bring it to a gentle simmer and then remove from heat.
6
In a separate bowl, whisk egg yolks until they become smooth and creamy. Gradually add 2 tablespoons of the warm cream mixture to the egg yolks, whisking continuously until thoroughly incorporated; repeat this process until about 1/2 cup of the warm cream mixture has been added.
7
Whisk the remaining warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, whisking constantly, until the mixture almost reaches a simmer and thickens, approximately 10 minutes. Season with salt and black pepper to taste.
8
Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water, stirring occasionally, until it is nearly cooked through, about 7 minutes. Drain the pasta.
9
Stir chopped parsley, 1 cup of grated Parmigiano-Reggiano, and the cream mixture into the cooked pasta. Remove from heat, cover with a lid, and let it sit for a few minutes until the flavors have melded together.
10
Fold cooked chicken into the pasta mixture, along with 1 cup of grated Parmigiano-Reggiano. Serve immediately.