Hoisin sauce and ginger lend sweetness, while crushed red pepper flakes, chili paste, and garlic add fire. Excellent when served with jasmine rice!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- 2 egg yolks
- salt to taste
- 1 pound fettuccine
- 1 sprig chopped fresh parsley
- 2 cups freshly grated Parmigiano-Reggiano cheese, divided
Instructions
- 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.
- 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.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- 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.
- 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.
- 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.
- 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.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts
| Calories | 759 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 24 g |
| Sodium | 505 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! This made for the perfect weeknight dinner. I was looking for a way to use up some leftover grilled chicken breast. I made as directed except cooking the chicken. I would have not let the pasta sit over a little heat as long to thicken. Make sure to let it thicken off the heat with the pasta added. I served with garlic bread and the husband was very pleased with this meal. Thanks, Chef John!
Takes some work but is worth it! I made with shrimp instead of chicken (cooked in a pan with olive oil & garlic), and added the shrimp pan juices into the sauce in addition to the reduced chicken stock. I also added steamed spinach and roasted mushrooms, adjusted the garlic down to our tastes, and used half & half instead of cream because it is what I had. Delicious!
Didn’t thicken up
Horrible recipe! Steps doing work right. Chicken was cold by the time it gets added at the end and served. Tasted good but I’ll never use again
I only had one cup of heavy cream so I added I cup of milk with it. Delicious.
Recipe was great. Made it plain first time to perfect the taste.
This recipe took way longer than it should have. Never before have I spent so much time making something so simple, especially alfredo sauce. The sauce came out very harsh, tasting only of parmesan cheese. I would definitely recommend using less parmesan or a different alfredo sauce recipe.
This recipe was delicious.
Great healthier alternative to typical fettuccini alfredo. My family loves this dish and I make it often.
This was by far, the VERY best Chicken Alfredo I’ve ever had. I realized that I only had one cup of heavy cream so I substituted one cup of milk and a small amount of corn starch making it even lighter. It was EXCELLENT! Thank you for sharing this recipe.
I used half and half and added steamed broccoli.
This is the best Chicken Alfredo I’ve eaten. I usually take the easy way out and use a jar sauce, but the taste of this sauce far outweighs any premade Alfredo Sauce in a jar. Rather than using two egg yolks I just used one whole egg and followed the same directions, it came out really good.
This was delicious!
Such an easy recipe to follow and bursting with flavor, This is by far the best tasting Alfredo that I’ve made.
I made this just like the recipe, turned out great!
This was so good. The whole family enjoyed it. I added mushrooms. Then with my leftovers, I added spinach.
I used half and half instead. Worked out great! Also used lasagna sheets (around 4 per serving) but that was just my preference. Otherwise recipe is great as-is!
SO TASTY!!!~ THNX CHEF JOHN!!
Loved this chicken alfredo! The taste was amazing– next time, I am going to add a little less flour, though, because it came out pretty thick like gravy.
I forgot to get chicken broth, so I used water with a couple teaspoons of chicken bouillon, and that worked out quite well.
This was excellent! I felt a little apprehensive about an Alfredo sauce when I don’t really enjoy cream sauces but my family loves it so I figured, how can I go wrong with Chef John. This got rave reviews. I actuall