Lighter Chicken Fettuccine Alfredo

Recipe View Gently poach the chicken breasts: In a saucepan, combine chicken breasts and chicken broth over medium-high heat. Bring to a boil, then cover and reduce heat to low. Simmer for 5 minutes, turn the breasts, cover, and simmer for another 5 minutes. Remove from heat and let sit, covered, for 15 minutes. (Total time: 25 minutes)

Recipe View Prepare the chicken: Remove the chicken breasts from the broth and set aside to cool. Reserve the broth in the saucepan. Once the chicken is cool enough to handle, slice it into bite-sized pieces.

Recipe View Reduce the broth: Return the chicken broth to medium heat and cook until it reduces to 1 cup.

Recipe View Infuse the cream: Stir in the minced garlic, black pepper, and heavy cream into the reduced broth. Bring to a gentle simmer and then remove from heat.

Recipe View Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually beat 1 tablespoon of the warm cream mixture into the eggs, incorporating thoroughly. Repeat this process until about 1/2 cup of the warm cream mixture has been used. This tempers the eggs and prevents them from scrambling.

Recipe View Create the Alfredo sauce: Whisk the warmed cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture thickens and almost comes to a simmer, about 5 minutes. Season with salt and black pepper to taste.

Recipe View Cook the fettuccine: Bring a large pot of lightly salted water to a boil. Cook the fettuccine in boiling water, stirring occasionally, until it's nearly cooked through (al dente), about 7 minutes. Drain the pasta.

Recipe View Combine and rest: Stir in the chopped fresh parsley, 1 cup of freshly grated Parmigiano-Reggiano cheese, and the prepared cream mixture into the drained pasta. Remove from heat, cover, and let sit for a few minutes until the sauce thickens and clings to the pasta.

Recipe View Final touch: Gently fold the sliced chicken and the remaining 1 cup of Parmigiano-Reggiano cheese into the pasta mixture. Serve immediately and savor the luxurious flavors.