Made this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta, and it was AMAZING! The chicken was perfectly tender, and that creamy ricotta Alfredo sauce made the pasta so rich and flavorful. The garlic butter chicken paired with the creamy pasta is the ultimate comfort meal.
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 Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or your preferred pasta and cook according to package instructions. Drain and set aside, reserving some pasta water.
Prepare the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Stir in the ricotta cheese, heavy cream, and Parmesan cheese. Cook for 2-3 minutes, stirring constantly until the sauce is creamy. Season with garlic powder, salt, and pepper to taste.
Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the creamy sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Serve the Dish: Slice the garlic butter chicken into strips and place it on top of the creamy pasta. Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~550 per serving