Fettucini with Parmesan, Chicken & Peas

This fettuccine dish builds its sauce from real chicken broth rather than just cream and butter, so you get a lighter, more flavorful result than a standard Alfredo. The chicken breasts bake in broth first, and that flavorful poaching liquid goes right into the sauce.

A butter-flour roux whisked with milk, chicken broth, and Parmesan creates a smooth, clingy sauce that coats every ribbon of pasta. Fresh basil stirred in at the end adds a bright, peppery note that cuts through the richness. The peas bring pops of sweetness and color to every forkful.

Slice the chicken across the grain after it cools slightly. This keeps the slices tender and prevents them from shredding when they simmer in the sauce.

Chef Tips

• Don’t skip reserving the broth from baking the chicken. It’s concentrated with flavor and adds depth to the sauce
• Whisk constantly when adding liquid to the roux to prevent lumps
• Use fresh basil if at all possible. Dried basil loses the bright, aromatic quality that makes this dish sing
• Cook the fettuccine just to al dente. It softens slightly more when tossed with the hot sauce

Variations

• Add sauteed mushrooms or sun-dried tomatoes for extra flavor
• Use shrimp instead of chicken for a seafood version
• Swap peas for asparagus tips cut into short pieces for a spring twist