Video: Lighter Chicken Fettuccine Alfredo

I can't wait to try this next week. I just made chicken alfredo with fettucini noodles that I thought looked good but it wasn't a hit at all. It called for 1 1/2 cup butter which in my opinion was way too much. Also called for 32 oz of ricotta cheese which gave the sauce a very grainy texture. I'm not sure if ricotta cheese should be in Alfredo sauce because it doesn't create a smooth and creamy sauce that I'm more familiar with. I'm really looking forward to trying the lighter version especially when this recipe calls for fresh garlic.

I love this guy! Def gonna try your recipes.

This looks delicious and easy. I've made Chef John's chicken wings (I think they were called Pastrami chicken wings) and minus a little bit of the pepper they were delicious. I can't wait to try this.

For those who are scrambling for the recipes- look in the text right under the video- there is always a link for the written recipe: Example: In this video, you’ll see how to make a reduced-fat version of chicken fettuccine Alfredo that’s still creamy and delicious. You’ll learn how to prepare the chicken stock and cream so your sauce isn’t too thin. Then you’ll see how to temper the egg yolks before adding them to the cream sauce. You’ll also get tips for making perfectly cooked pasta. By doing away with butter and olive oil, reducing the amount of cream a bit, and adding chicken stock to the sauce, you can reduce the fat and still enjoy delicious, creamy fettuccine Alfredo. Get the recipe for: Lighter Chicken Fettuccine Alfredo. The link above under video works- give it a try. You can then enter it in your cookbook!

@Lori R: There is a link below in the video's description or "http://allrecipes.com/Recipe/Lighter-Chicken-Fettuccine-Alfredo/Detail.aspx?src=VD_Summary"

@Iris: The nutritional information can be found at "http://allrecipes.com/Recipe/Lighter-Chicken-Fettuccine-Alfredo/Nutrition.aspx"

and for my opinion: Chef John has awesome recipes and can't wait to actually make this one myself

Sure looks yummy. But, he doesn't mention just how much cream, and what type to use? Light, heavy, or H&H?

Here is the address to the blog post: http://foodwishes.blogspot.com/2010/03/chicken-fettuccine-alfredo-since-it-was.html

Great receipe. To further cut the calories and fat, I use Land of Lakes Fat Free Half and Half. Have tried store brand versions of half and half, not so good. imo

what kind of cheese did he say? Couldnt understand him

I really like my chicken cooked in a little white wine ( sauvignon blanc for the herbal aspects) makes the dish even better! :)