Chicken Alfredo with Fettuccini Noodles

• 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

1. Bring a large pot of lightly salted water to a boil.
2. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
3. Melt 2 tablespoons butter in a large skillet over medium heat.
4. Saute chicken until no longer pink and juices run clear.
5. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter.
6. Cook over medium heat until well combined, about 10 minutes.
7. Stir in cooked fettuccini and chicken; cook until heated through.

pasta, butter, skinless, containers, heavy cream, salt, parmesan cheese

Taken from allrecipes.com/recipe/chicken-alfredo-with-fettuccini-noodles/ (may not work)