This is a rich and creamy Alfredo sauce of butter, ricotta cheese, cream and Parmesan cheese. It's served with fettuccini and sauteed chicken.
INGREDIENTS (for 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.