Lunch/ Chicken Alfredo

Chicken Alfredo

pasta & rice · serves 8 · 35 min · EN

reconstructed

ℹ️ One quantity estimated. The source lists ricotta with no amount. 1 cup balances the pint of cream and cup of Parmesan; adjust so the sauce coats the pasta rather than clumping.

A rich Alfredo sauce of butter, ricotta, cream and Parmesan, served with fettuccini and sauteed chicken.

ingredients

  • 1 lb fettuccini
  • 1½ cups butter, divided
  • 1 lb skinless boneless chicken breast, cut into cubes
  • 2 (16 oz) containers whole milk
  • 1 cup ricotta cheese (estimated — see note above)
  • 1 pint heavy cream
  • 1 tsp salt
  • 1 cup grated Parmesan

method

  1. 1Bring a large pot of lightly salted water to a boil. Add the fettuccini and cook 8–10 minutes until al dente, then drain.
  2. 2Melt 2 tbsp butter in a large skillet over medium heat. Saute the chicken until no longer pink and the juices run clear.
  3. 3In a large saucepan combine the ricotta, cream, salt, Parmesan and remaining butter. Cook over medium heat until well combined, about 10 minutes.
  4. 4Stir in the cooked fettuccini and chicken, and cook until heated through.