Everyday Meals

Lighter Chicken Fettuccine Alfredo


  • 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
  • 2egg yolks
  • salt to taste
  • 1 pound fettuccine
  • 1 sprig chopped fresh parsley
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Return the chicken broth to medium heat and cook until reduced to 1 cup.

  • Step 4

    Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

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