Garlic Butter Chicken with Creamy Ricotta Alfredo 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 fettuccine or your favorite 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 Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
Prepare the Chicken: In a large skillet, heat the olive oil and butter over medium heat. Season both sides of the chicken breasts with Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes per side, until golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
Make the Ricotta Sauce: In a blender or food processor, combine ricotta cheese, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Set aside.
Cook the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the ricotta mixture along with garlic powder. Stir and cook for 2-3 minutes until the sauce is warm and well combined. Season with salt and pepper to taste.
Combine Pasta & Sauce: Add the cooked pasta to the skillet with the creamy sauce, tossing gently to coat.
Serve: Slice the cooked chicken into thin strips and arrange it on top of the pasta. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Cooking Time: 30-35 minutes | Servings: 4 | Calories: ~650 per serving