Garlic Butter Chicken with Creamy Ricotta Alfredo Linguine Pasta
Ingredients:
For the Garlic Butter Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
For the Pasta and Sauce:
12 oz Linguine pasta
1 cup ricotta cheese
½ cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
1 clove garlic, minced
1 tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the linguine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
For the chicken, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
Add the chicken to the skillet and cook for about 6-7 minutes per side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
For the sauce, add ricotta cheese, heavy cream, Parmesan cheese, butter, garlic, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for 3-4 minutes, letting the sauce thicken.
Slice the cooked chicken into thin strips and add it to the sauce, stirring to coat.
Add the cooked linguine pasta to the skillet and toss everything together until well combined.
Serve immediately, garnished with fresh parsley for a burst of color and flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~620 per serving