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
Scale
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.
