This Creamy Ricotta Fettuccine Alfredo with Chicken recipe is our absolute favorite, and it has a secret ingredient: ricotta cheese! It really takes the creaminess and cheesiness to a whole new level, and believe us, you won’t want to make it any other way after trying it. Plus, it’s super quick to make —only 30 minutes!
Fun fact: Fettuccine Alfredo was created by a Roman chef named Alfredo, who was known for serving it with fancy gold utensils. We didn’t use gold cutlery, but our Ricotta Fettuccini Alfredo with Chicken still turned out amazing!
Ingredients you will need:
Pasta – we went with dry fettuccine for this dish, but feel free to pick any type you prefer!
Butter – unsalted to control the seasonings.
Chicken – boneless, skinless chicken breast, cut into bite-sized chunks.
Cheese – mix of Parmesan and ricotta cheese for a creamy, rich texture.
Cream – heavy cream to create a rich, creamy sauce.
Nutmeg – warm, spicy, nutty, earthy, and slightly sweet flavor to add depth and richness to this savory dish.
Seasoning – salt and fresh ground black pepper to taste.
Parsley or Basil – finely chopped and sprinkled generously on top.
Measured Ingredients for this Recipe:
- 12 ounce fettuccine (uncooked)– 12 ounces fettuccine or pasta of choice
- 1 pound chicken breasts (boneless and skinless, cut into 1 inch pieces)
- 2 tablespoons olive oil (or other cooking oil)
- 2 cups ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly black pepper
- 1/4 teaspoon nutmeg
- Fresh basil or parsley, chopped (for garnish)
- Additional grated Parmesan cheese (for serving)
RECIPE NOTES: If you prefer a vegetarian option, simply eliminate the chicken and follow the recipe.
How to make Fettuccine Alfredo with Chicken:
1. Cook Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken: Meanwhile, in a large saucepan melt the 2 tablespoons of olive oil. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
3. Whip Ricotta: In a mixing bowl, combine the ricotta cheese, heavy cream, grated Parmesan cheese, salt, black pepper, and nutmeg. Use an electric mixer or whisk to whip until smooth and creamy. Set aside.
4. Prepare Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Combine: Add the whipped ricotta mixture to the saucepan with the garlic. Stir well to combine and heat through, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. Toss Pasta: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add more reserved pasta water as needed.
7. Serve: Plate the Ricotta Fettuccine Alfredo with Chicken and garnish with chopped fresh parsley or basil and additional grated Parmesan cheese. Enjoy your creamy, comforting dish!
RECIPE NOTES: Don’t forget to reserve about 1 cup of pasta water! You will need some of it to mix in to the dish if it’s too thick.
Tips for Ricotta Fettuccine Alfredo with Chicken
For Leftovers:
You can store this Ricotta Fettuccine Alfredo with Chicken in the fridge in an airtight container, it’ll last for about 3 to 5 days—just make sure it’s cooled down before you put it in. Unfortunately, this dish doesn’t freeze well, so we suggest making on the day you want to eat it or a few days ahead and keeping it in the fridge.
For Serving:
This rich and creamy dish goes perfectly with light and simple sides like salads or roasted veggies. But honestly, this ricotta fettucine alfredo dish is so satisfying on its own that you don’t need a side to make it a complete meal.
You may want to try Trader Joe’s Pasta Primavera. It is a simple dish that comes together quickly and is perfect for a satisfying weeknight dinner. Or you might like our quick and easy Lemon Ricotta Pasta, it’s done and on the dinner table in 30 minutes! The lemon ricotta pasta is similar to this ricotta fettucine alfredo, but it’s vegetarian and it has a vibrant refreshing flavor from the added lemon.
Ricotta Fettuccine Alfredo with Chicken Recipe
This Creamy Ricotta Fettuccine Alfredo with Chicken recipe is our absolute favorite, and it has a secret ingredient: ricotta cheese! It really takes the creaminess and cheesiness to a whole new level, and believe us, you won’t want to make it any other way after trying it. Plus, it’s super quick to make —only 30 minutes!
Ingredients
- 12-ounce fettuccine (uncooked) – or pasta of choice
- 1 pound chicken breasts (boneless and skinless, cut into 1-inch pieces)
- 2 tablespoons olive oil (or other cooking oil)
- 2 cups ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly black pepper
- 1/4 teaspoon nutmeg
- Fresh basil or parsley, chopped (for garnish)
- Additional grated Parmesan cheese (for serving)
Instructions
1. Cook Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken: Meanwhile, in a large saucepan melt the 2 tablespoons of olive oil. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
3. Whip Ricotta: In a mixing bowl, combine the ricotta cheese, heavy cream, grated Parmesan cheese, salt, black pepper, and nutmeg. Use an electric mixer or whisk to whip until smooth and creamy. Set aside.
4. Prepare Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Combine: Add the whipped ricotta mixture to the saucepan with the garlic. Stir well to combine and heat through, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. Toss Pasta: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add more reserved pasta water as needed.
7. Serve: Plate the Ricotta Fettuccine Alfredo with Chicken and garnish with chopped fresh parsley or basil and additional grated Parmesan cheese. Enjoy your creamy, comforting dish!
Notes
RECIPE NOTES: Don’t forget to reserve about 1 cup of pasta water! You will need some of it to mix in to the dish if it’s too thick.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 859Total Fat: 48gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 211mgSodium: 734mgCarbohydrates: 45gFiber: 2gSugar: 2gProtein: 61g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
