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Bring A Large Pot Of Lightly Salted Water To A Boil. Add Fettuccini And Cook For 8 To 10 Minutes Or Until Al Dente; Drain. Melt 2 Tablespoons Butter In A Large Skillet Over Medium Heat. Saute Chicken Until No Longer Pink And Juices Run Clear. In A Large Saucepan 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.
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