Chicken Alfredo - Amanda, Taylor & Shaliyah

Ingredients:
1 lb fettuccini pasta
1 1/2 cup butter, divided
1 lb. boneless chicken breast halves, cut into cubes
2(16oz) containers whole milk ricotta cheeese
1 pint heavy cream
1 tsp salt
1 cup grated parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8-10 minutes or until al dente; drain.
2. Melt 2 T butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
3. In a large sauce pan 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.