Fettuccine Alfredo Recipe

To begin, combine chicken breasts and chicken broth in a saucepan over medium-high heat. Let it come to a boil, then cover and reduce the heat to low to simmer for 5 minutes. Don't forget to turn the chicken breasts and simmer for another 5 minutes. Once done, remove from heat and let it sit with the cover on for 15 minutes before removing the chicken breasts to cool.

While the chicken is cooling, return the broth to medium heat and cook until reduced to 1 cup. Stir in garlic, black pepper, and heavy cream, bringing it to a simmer before removing from heat. In a separate bowl, whisk egg yolks until smooth. Gradually incorporate 1 tablespoon of the warm cream mixture into the eggs until about 1/2 cup is used up. Then, whisk the egg mixture back into the saucepan with the remaining cream mixture.

Cook the mixture over medium-low heat, whisking constantly until it thickens for about 5 minutes. Season with salt and black pepper to taste. In another pot, bring lightly salted water to a boil and cook the fettuccine until nearly cooked through. Drain the pasta and stir in parsley, Parmigiano-Reggiano, and the cream mixture.

Let the pasta sit for a few minutes until it thickens. Finally, fold in the chicken and more Parmigiano-Reggiano into the pasta mixture. Serve and enjoy the rich and creamy flavors of this delicious dish!.