Updated 03.18.25
Simmering chicken in broth is the technique worth noting here. It produces a tenderness that pan-frying cannot replicate. The meat absorbs the flavor of the broth rather than developing a crust, and it stays juicy in the sauce in a way that browned chicken rarely does. The Alfredo sauce itself is butter, cream, and Parmigiano, kept simple because the simplicity is the point. The tagliatelle, slightly wider than fettuccine, catches the sauce in its folds.
This is a classic pasta for two; the kind of recipe that feels indulgent without requiring anything unusual from the pantry. Two portions, one pan for the sauce, one pot for the pasta, and a dinner that has earned its place at the table since long before Alfredo became a chain restaurant staple.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast – without skin
- Chicken stock
- Whipping cream
- Garlic
- Egg yolk
- Pasta – tagliatelle, fettuccine, spaghetti
- Parsley
- Parmigiano Reggiano cheese
How to Make Chicken Tagliatelle Alfredo
Step 1 – Bring the chicken broth and chicken breast to a boil. Cover and simmer for 10 minutes. Turn off the heat and allow the chicken to sit in the stock for another 10 minutes. This is like a warm wet brine. The broth that is used to cook the chicken will be the basis of your sauce. Take the chicken out of the broth and wrap in aluminum foil to keep warm.
Step 2 – Cook pasta according to directions on packaging and drain
Step 3 – Bring the chicken broth back to a boil and reduce the broth by half. Add the cream and garlic and simmer for 5 minutes.
Step 4 – Beat the egg yolk in a bowl, add some of the broth/cream mixture and mix thoroughly. Add more broth until yolk/broth mixture is warm, mix thoroughly.
Step 5 – Add yolk mixture to remaining broth/cream mixture and warm, do not boil.
Step 6 – Add cheese and parsley and season with salt and pepper. The yolk and cheese will bind the sauce together in absence of a starch, like flour or corn starch.
Step 7 – Slice chicken thinly and add to sauce, just to warm it up a little if needed.
You can serve the chicken and sauce on top of the pasta or add the pasta to the sauce before you plate it.
Chicken Tagliatelle Alfredo
Pin Recipe Facebook Share by TextIngredients
- 8 ounces chicken breast without skin
- 1/2 cup chicken stock
- 1/2 cup whipping cream
- 1/2 clove garlic, minced
- 1 egg yolk
- 3.5 ounces pasta, tagliatelle, fettuccine, spaghetti
- 1 tablespoon parsley, chopped
- 1 cup Parmigiano Reggiano cheese, grated
- salt and pepper
Instructions
- Bring the chicken broth and chicken breast to a boil. Cover and simmer for 10 minutes. Turn off the heat and allow the chicken to sit in the stock for another 10 minutes. Take the chicken out of the broth and wrap in aluminum foil to keep warm.
- Cook pasta according to directions on packaging and drain.
- Bring the chicken broth back to a boil and reduce the broth by half. Add the cream and garlic and bring back to a boil. Simmer for 5 minutes.
- Beat the egg yolk in a bowl, add some of the broth/cream mixture and mix thoroughly. Add more broth until yolk/broth mixture is warm, mix thoroughly.
- Add yolk mixture to remaining broth/cream mixture and warm, do not boil.
- Add cheese and parsley and season with salt and pepper.
- Slice chicken thinly and add to sauce.
- Add pasta to sauce and plate after 1 minute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.