Ingredients

• 1 pound fettuccini pasta
• 1.5 cups butter , divided
• 1 pound skinless , boneless chicken breast halves - cut into cubes
• 2 , 16 ounce
• 1 pint heavy cream
• 1 teaspoon salt
• 1 cup grated Parmesan cheese

Instructions

1. 1 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.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
3. 3 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.

Nutrition per serving