-
-
My review
Lighter Chicken Fettuccine Alfredo
Chef John
"This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 759 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 759 calories; 41.8 g fat; 59.6 g carbohydrates; 37.8 g protein; 239 mg cholesterol; 505 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5879 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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...