Chicken Alfredo with Fettuccini Noodles
A creamy and rich pasta dish. Sliced chicken is tossed with fettuccine noodles in a classic Alfredo sauce made from cream, butter, and Parmesan cheese.
Ingredients
- 1 pound fettuccini pasta 1 1/2 cups butter, divided
- 1 pound skinless, boneless chicken breast halves - cut into cubes
- 2 (16 ounce) containers whole milk ricotta cheese
- 1 pint heavy cream 1 teaspoon salt
- 1 cup grated Parmesan cheese
Description
- 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.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
- 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.
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