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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo


• 2 oz fettuccine uncooked
• 2 tbsp butter unsalted
• 1 lb chicken breasts boneless and skinless, cut into 1 inch pieces, about 2
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 8 tbsp butter unsalted
• 2 cups ricotta cheese
• 1 cup heavy cream
• 2/3 cup Parmesan cheese freshly grated, plus extra to serve
• 1 tbsp parsley fresh, chopped, for garnish
• Optional: Italian Seasoning, Bacon Bits, Red Pepper Flakes.
• Pane Turano
• 1 head garlic cloves, separated and peeled
• ½ cup or 1 stick unsalted butter
• ½ cup parmesan cheese, grated
• 1 tbsp. fresh basil, chopped
• 1 tbsp. of olive oil


① Prep the pasta: Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
② Cook the chicken: Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
③ Create the sauce: Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
④ Finish the Alfredo: Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through. Garnish with extra Parmesan cheese and chopped parsley and serve immediately.
⑤ Slather the top of each slice of Pane Turano with the garlic mixture and return to the broiler.
Cook until the cheese is golden and bubbling. Serve and enjoy!

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