Ingredients 1 pound fettuccini pasta1 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
Directions 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.