Description
Indulge in the rich, comforting flavors of Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta. This dish brings together tender, juicy chicken seared in garlic butter with a luscious homemade Alfredo sauce made with ricotta cheese. The creamy sauce perfectly coats the fettuccine, creating a restaurant-worthy meal right in your own kitchen. Whether you’re looking for an easy dinner idea or a special weekend treat, this pasta dish is sure to impress.
Ingredients
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)
Instructions
- Prepare the Chicken:
- Pat the chicken breasts dry with a paper towel. Mix the garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Rub the seasoning 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 fully cooked (internal temperature should reach 165°F/75°C). In the last minute of cooking, add the minced garlic and sauté with the chicken. Remove the chicken from the skillet and let it rest.
- 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 and set aside.
- Make the Alfredo Sauce:
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring well to combine. Let it simmer for 2-3 minutes.
- Stir in the ricotta cheese, Parmesan cheese, salt, black pepper, and Italian seasoning. Mix until the cheeses melt and the sauce becomes smooth. If needed, add a little reserved pasta water to reach your desired consistency.
- 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 it over the pasta.
- Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!