Chicken Fettuccine Alfredo
Creamy ricotta-enhanced Alfredo tossed with tender chicken and fettuccine for a comforting weeknight meal.
Servings: 6 servings
Ingredients
- 12 ounce fettuccine uncooked
- 2 tablespoon butter unsalted (for cooking chicken)
- 1 pound chicken breasts boneless, skinless, cut into 1-inch pieces (about 2 breasts)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 8 tablespoon butter unsalted (for sauce)
- 2 cup ricotta cheese
- 1 cup heavy cream
- 2/3 cup Parmesan cheese freshly grated, plus extra to serve
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook 8–10 minutes until al dente, stirring occasionally. Drain and set aside.
- While the pasta cooks, melt 2 tablespoons unsalted butter in a large saucepan over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Add the chicken to the pan and cook, stirring occasionally, until golden and cooked through, about 8 minutes. Remove the chicken to a plate and set aside.
- In the same saucepan, melt the remaining 8 tablespoons butter over medium-high heat. Add the ricotta, heavy cream, and grated Parmesan and stir to combine.
- Bring the sauce to a gentle boil, then reduce heat to medium-low and simmer about 5 minutes, stirring occasionally, until smooth and slightly thickened. Taste and adjust salt and pepper if needed.
- Return the cooked chicken to the sauce, add the drained fettuccine, and toss until the pasta and chicken are coated and heated through.
- Serve immediately garnished with extra Parmesan and chopped parsley.
Equipment
- Large Pot
- Large Saucepan
- Colander
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Ricotta makes the sauce richer and smoother, but can be omitted if preferred.
- Season the sauce to taste after simmering.
- Cook pasta to al dente to avoid overcooking when combined with the sauce.
- Use freshly grated Parmesan for best flavor.