This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

759 calories; 41.8 g total fat; 239 mg cholesterol; 505 mg sodium. 59.6 g carbohydrates; 37.8 g protein; Full Nutrition


Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2012
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 try! Read More
(27)

Most helpful critical review

Rating: 1 stars
07/22/2013
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. Read More
(19)
110 Ratings
  • 5 star values: 75
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
04/21/2012
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 try! Read More
(27)
Rating: 1 stars
07/22/2013
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. Read More
(19)
Rating: 5 stars
04/19/2012
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. Read More
(17)
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Rating: 5 stars
08/09/2012
Excellent recipe Chef John! Made this for dinner and my spouse loved it. Thanks for sharing. Read More
(15)
Rating: 5 stars
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 minuets to the "ready in" time to any recipe. This time it was reducing the stock took me longer than expected. Everyone loved this including me. Very flavorful and I'll most certainly make it again. Read More
(13)
Rating: 5 stars
05/08/2013
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 saved 1 cup of that liquid after cooking the chicken breasts and added an extra tsp. of the chicken base - used that instead of reducing the chicken stock to 1 cup. Shaved off some time and still tasted wonderful! Read More
(10)
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Rating: 5 stars
08/28/2012
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 month. However I thought I'd try this lower fat/calorie version and boy was I impressed! This was delicious and I'll definitely be making this again. Thanks! Read More
(7)
Rating: 5 stars
07/13/2014
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 that. Second the flavor was wonderful. Because I am a garlic nut I did add more. I also added broccoli. Very good! OH! I used No Yolk noodles too. I felt it was lighter(ha!) than regular fettuccine. Read More
(6)
Rating: 5 stars
04/12/2013
Yummy. Easy to make and very delicious. Thanks for sharing. Read More
(6)