Easy Creamy Chicken Fettuccine Alfredo

• Meat

  • 2 Chicken breasts (about 2 cups

• Produce

  • 1 tbsp Parsley, fresh

• Pasta & Grains

  • 12 oz Fettuccine, dry

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 stick Butter, unsalted
  • 1 cup Heavy cream
  • 2/3 cup Parmesan cheese
  • 2 cups Ricotta cheese

Found on jocooks.com

Description

Directions

• Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
• Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
• Melt the stick of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
• Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
• Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

Nutrition