Chicken Fettuccine Alfredo

01Method

1. 1

   Place the chicken breasts in a saucepan with the chicken broth over medium-high heat. Bring to a boil, cover, then lower the heat and let simmer for 5 minutes. Flip the breasts, replace the lid, and simmer for another 5 minutes. Take off the heat and allow to rest, covered, for 15 minutes.

2. 2

   Transfer the chicken to a plate to cool, keeping the broth in the pan. Once cool enough to handle, slice the chicken into bite-sized pieces.

3. 3

   Return the saucepan with the broth to medium heat and reduce the liquid down to about half its volume.

4. 4

   Add the garlic, black pepper, and heavy cream to the reduced broth, bring to a gentle simmer, then remove from heat.

5. 5

   In a bowl, whisk the egg yolks until smooth. Gradually temper the yolks by whisking in the warm cream mixture one tablespoon at a time until roughly half of the cream mixture has been incorporated.

6. 6

   Pour the tempered egg and cream mixture back into the saucepan with the remaining cream. Cook over medium-low heat, whisking continuously, until the sauce thickens and nearly reaches a simmer, about 5 minutes. Adjust seasoning with salt and pepper.

7. 7

   Bring a large pot of salted water to a boil. Cook the fettuccine, stirring occasionally, until just barely tender, about 7 minutes. Drain well.

8. 8

   Combine the parsley, half of the Parmigiano-Reggiano, and the cream sauce with the drained pasta. Cover and let stand off the heat for a few minutes until the sauce thickens further.

9. 9

   Fold in the sliced chicken and the remaining Parmigiano-Reggiano, then serve immediately.