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Lighter Chicken Fettuccine Alfredo

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 41.9 g
  • 65%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  3. Return the chicken broth to medium heat and cook until reduced to 1 cup.
  4. Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  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.
  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.
  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.
  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.
  9. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
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Reviews

tvm
16
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 try!

aing
14
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.

HERDZ23
10
8/9/2012

Excellent recipe Chef John! Made this for dinner and my spouse loved it. Thanks for sharing.