Tasted great, however I cut the oil back to the bare minimum and after it sat for a little bit the noodles dried out the sauce a little. Still was awsome but would oil the noodles before I added the sauce next time.

This was a great pasta dish that we plan on making again! Loved the flavors; they combined really well. After reading that it was a bit oily for some, I held off on adding all of the olive oil but then added the oil from the sun dried tomates until I reached my desired consistency. I can't wait to make it for guests!

Fantastic. Only change I made was to cut back on the oil.

needs salt.

Recipe was quick and easy which is a plus on a busy night. I only used a couple tablespoons of oil and chopped up some leftover grilled chicken. I also threw in a half a can of artichokes and omitted the tomatoes as I was out. I added a couple ladlefulls of the pasta water at the end to the mixture and while the pasta drained, threw the mix into my heavy (and still hot) pasta pot helping to reheat the whole mixture and making this a one pot meal. The family loved it, I felt good about the fat content, would even grate some zucchini in next time.

This was pretty tasty! Will make again. It was dry the next day though, so would add a little milk to it and re heat on the stove.

this was wonderful. I substituted cottage cheese for ricotta. My son, who does not touch anything with tomatoes, love it!!!

this recipe is always a hit with my family! Sometimes I don't add chicken, instead add mushrooms. I never use the fetticino pasta, always penne!

I was excited about this recipe, but it was really bland. I didn't change anything. Too bad.

So easy! Excellent flavor. My daughter-in-law and I made this. As suggested, we used less oil. The recipe makes much more than four servings.

I was expecting a good deal from this recipe... and while my girlfriend was very happy about it, I was not. All I really tasted was garlic. The rest of the flavors seemed lost... though I don't know that's possible! I was expecting a flavor explosion! I, too, used only 1/2 cup oil. I was just hoping for more and probably wouldn't make this again unless my girlfriend demanded it :)

We eat this almost every week and my 5-year-old requests it!! I add a little more garlic and sundried tomatoes for added taste. Made as per the recipe it is great too!

This pasta was so delicious! I did not drain the tomatoes--just added them in with the oil. Also substituted parmesan cheese for the ricotta, and battered the chicken with bread crumbs, salt, and pepper. I did not measure the oil, but added it gradually until it seemed like I had enough. One full cup might be too much for some people. I will be making this recipe again!

My husband totally loved this. It is very very very rich. We loved the sundried tomatoes..but may I suggest serving a big healthy salad on the side. I don't think I changed a thing (for once!)

I saw this recipe and immediately liked all the ingredients and thought they would be delicious combined...but with a whopping 1000+ calories and 78 grams of fat, I wanted to find a way of reducing both of these. I was successful, so here is what I did. I used 3 Tbsp of olive oil in the cheese sauce mixture (instead of 1 cup). I diced my raw chicken and cooked it in a non-stick skillet with about 2 tsp of olive oil. I used dried sun-dried tomatoes (instead of those packed in olive oil which contain CONSIDERABLE more fat and calories). If you use dried, be sure to blanch them in boiling water for 2-3 minutes first to soften them up. I used 'light' ricotta and feta cheeses. Lastly, I increased the cloves of garlic to 4 large and I omitted the dried basil (the pesto has more than enough). For the method, I cooked the chicken and removed from the pan. In the juices/oil left in the pan, I sauteed the garlic until fragrant and then added the sundried tomatoes; cooked until heated through and added the chicken back to the pan along with the cheese sauce. I heated this through and ended up adding a big ladle of the pasta cooking water to thin the sauce out (the sauce was a little on the thick side given the reduction of olive oil). Once the pasta was done, I put it in the pan (don't rinse it!) along with the chicken and sauce. The end result was really good and significantly more healthy. The only change I would make if I were to make

This is one of the best recipes from allrecipes I've made! I didn't give it 5 stars b'c I reduced the oil to a drizzle instead of a cup (is that a typo?), but other than that the flavors are wonderful. I did use mini penne instead of fettucine, b'c I think it just looks nicer and is easier to eat. I will make this again and again!