Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta 🍝🧄🧀
Ingredients:
For the Garlic Butter Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
For the Creamy Ricotta Alfredo Pasta:
1 pound fettuccine pasta
15 ounces ricotta cheese
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Instructions:
1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. Make the Garlic Butter Sauce: Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the oregano, parsley, and chives. Cook for another minute, until the herbs are slightly wilted. Remove from heat and stir in the lemon juice.
3. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions, until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
4. Make the Ricotta Alfredo Sauce: In a large bowl, combine the ricotta cheese, heavy cream, Parmesan cheese, minced garlic, salt, and pepper. Mix well until smooth and creamy.
5. Combine and Serve: Add the cooked pasta to the ricotta Alfredo sauce and toss to coat. Add a tablespoon or two of the reserved pasta water if needed to loosen the sauce. Stir in the cooked chicken and the garlic butter sauce. Stir in the fresh basil. Add the 2 tablespoons of butter to the pasta and stir to create a glossy finish. Serve immediately and enjoy!