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My review
Lighter Chicken Fettuccine Alfredo
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Chef John
"This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth."
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Ingredients
1 h 10 m servings 759Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 72101 Ratings
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Most helpful positive review
4/21/2012
Hmmm, looks interesting. I wonder if it would work to use fat free half and half? Or just regular half and half? I've used fat free in clam chowder in past and was a real hit... I may have to tr...
Most helpful critical review
7/19/2013
This recipe is a pretty good version of alfredo, but should not be called light just because a little heavy cream is replaced by chicken broth.
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4/21/2012
Hmmm, looks interesting. I wonder if it would work to use fat free half and half? Or just regular half and half? I've used fat free in clam chowder in past and was a real hit... I may have to tr...
7/19/2013
This recipe is a pretty good version of alfredo, but should not be called light just because a little heavy cream is replaced by chicken broth.
4/19/2012
This was a tasty dish. However, I can't reconcile the calories and fat with my current dietary requirements of a low fat diet, so I will not make it again.
8/9/2012
Excellent recipe Chef John! Made this for dinner and my spouse loved it. Thanks for sharing.
12/20/2012
Once more, I'm totally impressed with Chef John's recipe. Reducing the stock by half took longer than expected, but that is normal for me. I can pretty much expect that I need to add 30 minuet...
5/8/2013
This is just *insanely* good, especially over home-made pasta. The only tweak I made was that I used 2 cups water + 2 tsp. Better Than Boullion chicken base instead of 2 cups chicken stock. I ...
8/28/2012
With a little bit of good luck being blessed with a good genes, a high metabolism and the will to workout 3-4 days a week, I can eat my favorite dish "Fettuccine Alfredo" at least 3 times a mont...
7/13/2014
If this is LIGHT I wanna be on Chef John's weight loss program.-laughing- I made this for a lunch party and it was a hit for 2 reasons. First ITS GLUTEN (not glutton) FREE! One of my guest LOVED...
4/12/2013
Yummy. Easy to make and very delicious. Thanks for sharing.