Lighter Chicken Fettuccine Alfredo Recipe - Allrecipes.com
Lighter Chicken Fettuccine Alfredo Recipe
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Lighter Chicken Fettuccine Alfredo
See a lighter but still delicious version of chicken fettuccine Alfredo. See more
  • READY IN ABOUT hrs

Lighter Chicken Fettuccine Alfredo

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Jul 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.

 
Apr 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.

 
Aug 09, 2012

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

 
Dec 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.

 
Aug 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!

 
May 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!

 
Apr 12, 2013

Yummy. Easy to make and very delicious. Thanks for sharing.

 

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Nutrition

  • Calories
  • 764 kcal
  • 38%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 241 mg
  • 80%
  • Fat
  • 41.9 g
  • 65%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 38.1 g
  • 76%
  • Sodium
  • 864 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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