1
Bring the chicken breasts and broth to a simmer in a small saucepan over medium heat. Cover, reduce the heat to low and simmer for 12 minutes. Turn off the heat and let sit in the hot broth for 15 minutes. When the chicken has cooled, cut into thin slices and reserve.
2.Put the pasta water on to boil.
3
Bring the chicken broth back to a boil over high heat. Cook until the broth has reduced by half.
4
Add the cream and garlic and when the mixture comes to a simmer, reduce the heat to low.
5
Beat the eggs in a small bowl. Slowly whisk in a half-cup of the hot cream mixture to warm the eggs.
6.Turn off the heat and whisk the egg mixture into the cream sauce. Stir in 1 cup of the Parmesan cheese, and the parsley. Season with salt and freshly ground black pepper to taste. Stir in the sliced chicken. Cover and reserve. I didn't use the extra salt
7
Boil the fettuccine in salted water according to directions. Drain well, but do not rinse. Quickly return the hot pasta back into the pot, and pour over the sauce. Stir well with a wooden spoon, cover, and let sit 1 minute. Remove the cover, stir in the last cup of the Parmesan cheese, and let sit for one more minute. Serve hot topped with additional grated cheese