Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta

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Indulge in the rich, comforting flavors of Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta. This dish combines juicy, golden-seared chicken breasts with a luxurious homemade Alfredo sauce infused with garlic, butter, and creamy ricotta cheese. The velvety sauce coats each strand of fettuccine, creating a satisfying and flavorful bite every time.

Perfect for a cozy dinner, this recipe delivers restaurant-quality taste in the comfort of your own home. The garlic butter chicken adds a crispy, savory contrast to the creamy pasta, making it an irresistible meal that will impress your family and guests alike. Whether you’re craving a quick weeknight indulgence or preparing something special, this dish is sure to be a favorite!

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Ingredients for Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup ricotta cheese
• ¾ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Pasta:

• 12 ounces fettuccine pasta
• 2 tablespoons chopped fresh parsley (for garnish)

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Step 1: Prepare the Chicken

Pat the chicken breasts dry with a paper towel. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken.

Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). In the last minute of cooking, add the minced garlic and let it sauté with the chicken, infusing it with rich flavor. Remove the chicken from the skillet and let it rest on a plate.

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Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set it aside.

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Step 3: Make the Creamy Ricotta Alfredo Sauce

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and whole milk, stirring well to combine. Let it simmer for 2-3 minutes.

Add the ricotta cheese, Parmesan cheese, salt, black pepper, and Italian seasoning. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy. If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.

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Step 4: Combine Everything

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta in the creamy sauce. Slice the rested chicken into strips and place them on top of the pasta.

Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy the rich, garlicky flavors of this indulgent dish!

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Storage Instructions

If you have leftovers, store them properly to maintain their delicious flavor and texture.

• Refrigeration: Place any leftover pasta and chicken in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm it up in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Alternatively, microwave it in 30-second intervals, stirring between each until heated through.
• Freezing (Not Recommended): Alfredo sauce tends to separate when frozen, so it’s best to enjoy this dish fresh. If necessary, freeze the cooked chicken separately and make the sauce fresh when serving.

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Estimated Nutrition (Per Serving)

• Calories: 720 kcal
• Protein: 45g
• Carbohydrates: 60g
• Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg

(These values are estimates and may vary based on specific ingredient brands and portion sizes.)

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Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! While fettuccine works best, you can use spaghetti, linguine, or even penne for a different texture.

2. What can I substitute for ricotta cheese?

You can use cream cheese, mascarpone, or even cottage cheese blended until smooth for a similar creamy texture.

3. How do I make this dish lighter?

For a lighter version, swap heavy cream for half-and-half or milk and use whole wheat pasta. You can also reduce the butter amount slightly.

4. Can I add vegetables?

Absolutely! Sautéed mushrooms, spinach, or broccoli make great additions to balance out the richness.

5. Is it possible to make this dish ahead of time?

Yes, but it’s best to store the components separately. Cook the chicken and refrigerate it, then prepare the pasta and sauce fresh when serving.

6. Can I use pre-cooked chicken?

Definitely! Rotisserie or leftover grilled chicken works well. Simply slice and heat it before serving over the pasta.

7. How do I prevent the Alfredo sauce from curdling?

Use low heat when adding dairy and stir continuously. Avoid boiling the sauce, as high heat can cause it to separate.

8. What side dishes pair well with this pasta?

A fresh Caesar salad, garlic bread, or roasted vegetables complement this creamy pasta perfectly.

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