Description
A quick and comforting weeknight meal featuring tender shredded chicken, silky ricotta, and a rich creamy sauce coating fettuccine.
Ingredients
Scale
- 8 oz pasta (fettuccine or any preferred type)
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside. While the pasta cooks, mince the garlic, shred the cooked chicken if needed, and measure the ricotta, cream, and Parmesan.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not brown. Add the shredded cooked chicken to the skillet and stir to combine with the garlic and oil.
- Stir in the ricotta cheese and heavy cream, mixing until the ricotta loosens and the sauce becomes smooth and heated through. Keep the heat low to prevent the dairy from separating. Add the cooked, drained pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
- Mix in the grated Parmesan cheese until melted and combined. Taste and season with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley to add color and a fresh herb aroma.
Notes
For a lighter dish, use half-and-half and part-skim ricotta. You can also add vegetables like spinach or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 105mg