Skinny Chicken Fettuccine Alfredo

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Cook the fettuccine in salted boiling water until al dente. Drain, keeping a little pasta water in the pot, and keep warm.
2. Butterfly each chicken breast horizontally into 2 equal pieces. Heat a large frying pan over medium-high heat with a little oil, season the chicken generously with salt, and brown 3 to 4 minutes per side.
3. Lower the heat to medium, add ½ cup (120 ml) chicken broth and cover tightly. Cook 4 to 5 minutes, turning the chicken halfway, until almost done.
4. Add 1 to 2 tablespoons butter and the minced garlic. Season both sides with paprika and black pepper and cook 1 to 2 minutes until the chicken reaches 165°F (74°C). Remove from heat, stir in the fresh parsley and keep warm.
5. Melt 2 tablespoons butter in a large sauté pan over medium heat and add 3 to 4 minced garlic cloves. Whisk in 2 tablespoons flour and cook 1 to 2 minutes. For a thicker sauce, use 3 tablespoons flour instead.
6. Slowly whisk in 1 cup chicken broth, then add 2 cups whole milk, 1 teaspoon salt, ½ teaspoon black pepper and ¼ teaspoon nutmeg. Cook over medium heat 5 to 7 minutes until it begins to thicken.
7. Add 1 ½ cups Parmesan and 2 to 3 tablespoons parsley and cook about 1 minute until the cheese melts.
8. Take the sauce off the heat, add the pasta and toss with tongs until well coated.
9. Slice the chicken into thin, bite-sized pieces and add to the pasta or arrange on each serving. Top with 1 cup grated Parmesan and extra parsley if desired.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicCheeseMilkParmesan cheesePastaChicken breastFettuccine pasta