Chicken Alfredo with Fettuccini Noodles recipe

8 servings

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

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.