This is my favorite recipe! It features the great taste of Alfredo sauce with ricotta cheese in it. Hope you enjoy!
Ingredients
- fettuccini pasta: 1 pound
- ½ cups butter: 1 piece (divided)
- skinless, boneless chicken breast halves: 1 pound (cut into cubes)
- containers whole milk ricotta cheese: 2 piece (16 ounce)
- pint heavy cream: 1 piece
- salt: 1 tsp
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
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Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
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In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
