Chicken Alfredo

You will need boneless-skinless chicken breasts, butter, whole milk ricotta cheese, heavy cream, salt, Parmesan cheese and pasta. 

Cut up 1 - 1 1/2 pounds of boneless-skinless chicken breasts into bite size pieces. 

Cut up 1 1/2 cups of butter into 2 tablespoon chunks.

Place one of your 2 tablespoon chunks of butter in a large sauce pan on medium heat and melt down.  Once melted add your chicken.

At this time you will want to start your water for your pasta.

Cook your chicken thoroughly, no pink can be seen.  Place in a medium sized bowl and cover with a towel, set aside.  

In the same large sauce pan that you cooked your chicken in, combine your remaining butter, 32 oz of whole milk ricotta cheese, 1 pint heavy cream, 1 teaspoon salt and 1 cup grated Parmesan cheese.  Cook at medium heat stirring occasionally.  Cook about 10 minutes.

You will now want to add your pasta (1 pound your choice) to your boiling water to cook.

Your sauce will become nice and creamy.  It will thicken up a little but still be somewhat thin. 

Once you pasta is ready, drain.  Place your cooked chicken, pasta and sauce in a large pan (same one you cooked your pasta in).  Cook on medium-low for about 5 minutes.  Remove from heat and let rest about 10 minutes, this will allow your sauce to thicken. 

Dish up and grate some fresh Parmesan cheese over your pasta.  The sauce may be a bit 'grainy', this is due to the ricotta cheese, but it will taste amazing!!

ENJOY!!