Ingredients
8
8 servings
- •1 pound fettuccini pasta
- •1.5 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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 1014
- Carbohydrate: 47g
- Fat: 76g
- Fiber: 2g
- Protein: 39g
- Sugar: 2g
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