Mexican Chicken Alfredo

Cook your chicken and remove. Boil the pasta until a minute before al dente. In the pan melt the butter and cook the garlic for a minute. Lower the heat and add the heavy cream. Bring to a simmer the. Remove heat and add the salt and pepper, minced onion, and Parmesan. Once melted add the ricotta, salsa and taco seasoning. After it’s melted add the chicken and pasta back in. Pour into a greased baking dish, top with shredded cheddar or Parmesan. Bake on 375 for 30 minutes and eat!!