If you’ve ever dreamed of combining tender, juicy chicken with a luscious, dreamy pasta sauce, then this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe is absolutely for you. This dish brings together the savory goodness of garlic butter chicken and the rich, velvety texture of ricotta-infused Alfredo pasta, creating a meal that feels indulgent yet comforting. Perfect for dinner any night of the week, it’s a wonderful way to impress your family or friends with something that tastes gourmet but is surprisingly straightforward to prepare.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in building the flavor, texture, and color of the Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe. From the aromatic garlic to the creamy ricotta and Parmesan, every component adds a layer of deliciousness that you won’t want to miss.
- 2 boneless, skinless chicken breasts: The star protein that gets beautifully seasoned and seared to juicy perfection.
- 1 teaspoon garlic powder: Adds a punch of garlic flavor evenly to the chicken.
- 1 teaspoon onion powder: Provides a subtle sweetness and depth to the seasoning.
- 1 teaspoon smoked paprika: Brings a smoky warmth and gorgeous color to the chicken.
- ½ teaspoon salt: Enhances all the other flavors without overpowering them.
- ½ teaspoon black pepper: Adds just the right hint of spice and complexity.
- 2 tablespoons unsalted butter: Helps in cooking the chicken and creates that rich butter flavor.
- 1 tablespoon olive oil: Used alongside butter to achieve a perfect sear on the chicken.
- 3 cloves garlic, minced: Fresh garlic that toasts in the pan, infusing the chicken with irresistible aroma.
- 2 tablespoons unsalted butter: Another batch for the Alfredo sauce, ensuring creamy indulgence.
- 4 cloves garlic, minced: Added to the sauce for a fresh and bold garlic flavor.
- 1 cup heavy cream: Creates the luxurious base of the Alfredo sauce.
- ½ cup whole milk: Lightens the sauce slightly while keeping its creaminess intact.
- 1 cup ricotta cheese: The secret ingredient that makes the Alfredo extra creamy and silky smooth.
- ¾ cup grated Parmesan cheese: The essential cheesy backbone of the sauce with sharp, nutty notes.
- ½ teaspoon salt: Balances the sauce perfectly.
- ½ teaspoon black pepper: Adds subtle heat in every bite.
- ½ teaspoon Italian seasoning: Infuses the sauce with herby notes that complement the chicken.
- 12 ounces fettuccine pasta: The ideal noodle shape to hold onto that creamy Alfredo sauce.
- 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh pop of color and brightness to finish the dish.
How to Make Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts dry to help the seasoning stick and ensure a nice sear. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl, then rub this flavorful blend all over the chicken. This seasoning mix is what gives the chicken its irresistible aroma and sets the stage for those layers of savory goodness.
Step 2: Cook the Chicken to Golden Perfection
Heat olive oil and butter in a large skillet over medium heat, then add your seasoned chicken breasts. Cook for 5 to 7 minutes on each side until the chicken is golden brown and cooked through. During the last minute, toss in the minced garlic and let it sauté with the chicken—this final hit of fresh garlic elevates the flavor beautifully. Once done, remove the chicken and let it rest to keep it juicy.
Step 3: Cook the Fettuccine Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook it until al dente according to package instructions. Don’t forget to save about half a cup of the pasta water before draining — this starchy water will help you perfect the consistency of your Alfredo sauce.
Step 4: Create the Creamy Alfredo Sauce
Use the same skillet to keep all those fond flavors from the chicken. Melt butter over medium heat, then add minced garlic and sauté just until fragrant—about 30 seconds. Pour in the heavy cream and milk, stirring constantly, and let it gently simmer for a couple of minutes. This is where the sauce begins to thicken and develop richness.
Step 5: Add the Ricotta, Parmesan, and Seasonings
Stir in ricotta cheese and Parmesan, along with salt, black pepper, and Italian seasoning. Keep mixing until the cheeses melt completely and the sauce turns luxuriously smooth. If it looks a bit thick, add a splash of that reserved pasta water to loosen it up until it coats the noodles perfectly.
Step 6: Toss the Pasta in the Sauce
Add your drained fettuccine directly into the skillet with the Alfredo sauce. Toss it gently but thoroughly to ensure every strand gets evenly coated with that creamy, cheesy goodness. This step transforms simple pasta into a rich, dreamy experience.
Step 7: Slice and Top with Garlic Butter Chicken
Slice the rested chicken into strips and arrange them over your creamy pasta. The warm chicken juices mingle with the sauce, making each forkful a burst of flavor and texture that is utterly satisfying.
How to Serve Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a cheerful burst of green and a subtle herbal freshness that perfectly brightens the rich flavors. Don’t be shy with an extra dusting of Parmesan cheese for that finishing touch of salty, savory goodness that makes every bite unforgettable.
Side Dishes
This Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe shines as a complete meal on its own, but pairing it with a crisp green salad or roasted vegetables like asparagus or broccoli adds a lovely textural contrast and balances the richness with freshness. Garlic bread is also a dreamy sidekick to mop up any leftover sauce.
Creative Ways to Present
For a special occasion, plate your pasta in a shallow bowl and fan the sliced chicken on top. Drizzle a little extra melted butter infused with garlic over the chicken for shine and moisture. Garnishing with a lemon wedge can add a zesty kick that cuts through the creamy richness, giving your dish a restaurant-quality finish right at home.
Make Ahead and Storage
Storing Leftovers
After enjoying this dish, any leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it chills, so a gentle reheating with a splash of milk will help bring back that silky texture.
Freezing
While this recipe is best enjoyed fresh, you can freeze the components separately for better results. Freeze cooked chicken and pasta in separate freezer bags or containers for up to 2 months. Avoid freezing the sauce as the dairy can separate upon thawing, but you can always quickly whip up a fresh batch when ready to eat again.
Reheating
To reheat, warm the chicken gently in a skillet or microwave with a touch of water or broth to keep it moist. Reheat the pasta and sauce slowly on the stovetop over low heat, adding small amounts of milk or reserved pasta water to rejuvenate the sauce’s creamy texture. Stir often to prevent sticking and clumping.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay very juicy. Just adjust the cooking time slightly since thighs can take a little longer to cook through.
Is ricotta cheese necessary for the Alfredo sauce?
Ricotta is what makes this Alfredo sauce especially creamy and smooth. While you can omit it, adding ricotta turns a classic Alfredo into a richer, silkier sauce that is hard to beat.
Can I make this recipe gluten-free?
Yes! Just swap the fettuccine for your favorite gluten-free pasta. Cooking times might vary a little, so keep an eye on the texture to ensure it’s perfectly al dente.
What can I use instead of heavy cream?
For a lighter option, whole milk and half-and-half can work, but the sauce may not be quite as thick and rich. Another alternative is to use evaporated milk for creaminess while cutting fat.
How do I keep the chicken moist and tender?
Patting the chicken dry and not overcrowding the pan are key. Sear it well on medium heat and avoid overcooking by using a meat thermometer if you have one—165°F (75°C) is perfect. Letting the chicken rest before slicing keeps the juices locked in.
Final Thoughts
I can’t recommend trying this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe enough—it’s the kind of dish that feels like a warm hug after a long day. With its irresistible combination of juicy garlic butter chicken and that unforgettable creamy ricotta Alfredo sauce, it’s sure to become a favorite in your recipe rotation. So, gather your ingredients, roll up your sleeves, and get ready for a meal that’s pure comfort and luxury all in one plate!
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Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta is a delicious and comforting meal featuring perfectly seasoned and pan-seared chicken breasts paired with a rich, creamy ricotta Alfredo sauce tossed with fettuccine pasta. Enhanced with a blend of garlic, Parmesan, and Italian seasoning, this dish is easy to prepare in about 40 minutes, making it perfect for a hearty weeknight dinner or special occasion.
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 and Garnish
- 12 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts to ensure full flavor.
- Cook the Chicken: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until they turn golden brown and reach an internal temperature of 165°F (75°C). During the last minute of cooking, add the minced garlic and sauté it alongside the chicken to infuse flavor. Remove the chicken from the skillet and let it rest while preparing the pasta and sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining the pasta. Set the cooked pasta aside.
- Make the Alfredo Sauce: In the same skillet used for cooking the chicken, melt 2 tablespoons of 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 to combine. Let the mixture simmer gently for 2-3 minutes to slightly thicken.
- Incorporate the Cheeses and Seasoning: Stir in the ricotta cheese, grated Parmesan, salt, black pepper, and Italian seasoning. Mix continuously until the cheeses melt into a smooth, creamy sauce. If the sauce is too thick, add a small amount of the reserved pasta water to adjust the consistency to your liking.
- Combine Pasta and Sauce: Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss gently to coat the pasta evenly with the creamy sauce.
- Slice and Add Chicken: Slice the rested chicken breasts into strips and place them on top of the pasta.
- Garnish and Serve: Sprinkle freshly chopped parsley and additional Parmesan cheese over the dish as garnish. Serve immediately and enjoy the rich flavors of this homemade garlic butter chicken with creamy ricotta Alfredo pasta.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (75°C) to guarantee it is safely cooked.
- Reserve pasta water to help adjust the consistency of the Alfredo sauce if it becomes too thick.
- Use fresh garlic for the best aroma and flavor in both the chicken and sauce.
- Allow the chicken to rest after cooking to retain its juices and tenderness.
- This recipe can be made ahead by preparing the sauce and chicken separately and combining before serving.
