If you’re craving a meal that’s rich, comforting, and packed with flavor, you have to try this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe. This dish takes tender, juicy chicken breasts seasoned with smoky paprika and garlic, then pairs them with a luscious Alfredo sauce that’s uniquely creamy thanks to the addition of ricotta cheese. Tossed together with perfectly cooked fettuccine, this recipe delivers a glorious texture and depth that feels indulgent but surprisingly easy to make at home. Whether it’s a weeknight dinner or a cozy weekend treat, this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe is sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
As you gather your ingredients for this dish, you’ll find that each one is straightforward yet essential, providing a perfect balance of creaminess, richness, and bright flavor. Every component is selected to build layers of taste and texture that make this recipe truly unforgettable.
- 2 boneless, skinless chicken breasts: The star protein, juicy and tender when cooked just right.
- 1 teaspoon garlic powder: To enhance the garlic flavor subtly throughout the chicken seasoning.
- 1 teaspoon onion powder: Adds a mild sweetness that complements the garlic beautifully.
- 1 teaspoon smoked paprika: This gives a hint of smokiness that deepens the flavor profile.
- ½ teaspoon salt: For seasoning balance.
- ½ teaspoon black pepper: Adds just the right touch of heat.
- 2 tablespoons unsalted butter: For sautéing the chicken and layering in flavor.
- 1 tablespoon olive oil: Helps achieve a golden sear on the chicken.
- 3 cloves garlic, minced: Fresh garlic to sauté with the chicken, boosting aroma and depth.
- 2 tablespoons unsalted butter: Used again to form the rich Alfredo base.
- 4 cloves garlic, minced: To infuse the Alfredo sauce with that irresistible garlic punch.
- 1 cup heavy cream: The lush foundation for the creamy sauce.
- ½ cup whole milk: Balances the cream for a silky texture without heaviness.
- 1 cup ricotta cheese: Key to that signature creamy ricotta Alfredo sensation.
- ¾ cup grated Parmesan cheese: Adds sharp, nutty flavor and helps thicken the sauce.
- ½ teaspoon salt: To enhance the sauce’s flavor.
- ½ teaspoon black pepper: For mild heat in the sauce.
- ½ teaspoon Italian seasoning: Provides herbal notes that brighten the dish.
- 12 ounces fettuccine pasta: The classic pasta shape that holds this rich sauce perfectly.
- 2 tablespoons chopped fresh parsley (for garnish): Adds fresh color and a hint of brightness before serving.
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; this helps them brown beautifully. Then mix garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Rub this flavorful blend evenly all over both sides of the chicken. This seasoning step is where the savory magic begins.
Step 2: Cook the Chicken to Golden Perfection
Heat olive oil and butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side until they develop a delicious golden crust and cook through (aim for an internal temperature of 165°F or 75°C). In the last minute, toss in the minced garlic to gently sauté alongside the chicken; this infuses even more aroma. Once done, remove the chicken and set it aside to rest, allowing the juices to redistribute.
Step 3: Cook the Fettuccine Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just al dente—this ensures a pleasant bite that holds up well once tossed with the sauce. Don’t forget to reserve about half a cup of the pasta water before draining, as it can help adjust your sauce’s consistency later.
Step 4: Create the Alfredo Sauce Base
In the same skillet used for the chicken, melt your butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant—this is when the sauce starts to develop its signature garlic aroma. Then pour in the heavy cream and whole milk, stirring well and letting the mixture gently simmer for 2 to 3 minutes to thicken slightly.
Step 5: Add the Cheeses and Seasonings
Now stir in the ricotta cheese, Parmesan, salt, black pepper, and Italian seasoning. Keep mixing until the cheeses melt smoothly into the sauce, creating a rich, velvety texture. If your sauce is too thick, gradually add some reserved pasta water to achieve that perfect creamy consistency that clings beautifully to the fettuccine.
Step 6: Combine Pasta and Sauce
Add your drained fettuccine directly into the skillet with the Alfredo sauce. Gently toss everything together, ensuring every strand is luxuriously coated. This helps the pasta soak up all that creamy goodness.
Step 7: Slice and Add the Chicken
Slice the rested chicken breasts into strips and place them neatly over the top of your creamy pasta. This way, each bite offers a perfect balance of tender chicken and decadent sauce.
Step 8: Garnish and Serve
Finish your Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe by sprinkling freshly chopped parsley and an optional extra dusting of Parmesan cheese. Serve immediately to enjoy the dish at its warm, comforting best!
How to Serve Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe
Garnishes
A sprinkle of fresh parsley not only brightens the look but offers a subtle herby freshness that balances the richness perfectly. If you love an extra cheesy touch, don’t hesitate to add more Parmesan right before serving.
Side Dishes
This recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted seasonal vegetables like asparagus or broccoli. The freshness of these sides cuts through the creamy sauce, adding contrast and nutritional balance to your meal.
Creative Ways to Present
For a lovely presentation, serve the pasta in shallow bowls, placing the chicken slices artfully on top. Drizzle a bit of extra sauce around the edges and scatter toasted pine nuts for an unexpected crunch. A glass of chilled white wine or sparkling water with lemon completes the dining experience beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, but be sure to keep the chicken and pasta together to maintain that creamy sauce coating.
Freezing
While this dish freezes okay, the sauce may separate slightly after thawing due to its dairy content. If freezing, store in portions and use within 1 month. Thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of milk or cream to bring back the creamy texture. Stir often to prevent sticking, or microwave in short bursts, stirring in between. Avoid high heat which can cause the sauce to break.
FAQs
Can I use other types of cheese instead of ricotta?
Absolutely! While ricotta adds creaminess and mild flavor, you can substitute with mascarpone for an even richer sauce or use cream cheese for a tangier twist. Just keep in mind the texture and taste will vary slightly.
Is it possible to make this dish gluten-free?
Yes! Simply swap the fettuccine for gluten-free pasta of your choice. The sauce and chicken remain the same, so you’ll still enjoy all the delicious, creamy flavor safely.
Can I prepare the chicken ahead of time?
You can cook the chicken a few hours ahead and keep it refrigerated. When ready to serve, gently reheat it in the skillet or oven while preparing the sauce and pasta to keep everything warm and fresh.
How can I make this recipe lighter?
To lighten up, try using half-and-half instead of heavy cream and milk, or substitute part of the butter with olive oil. You can also add steamed veggies to bulk up the dish without losing creaminess or flavor.
What kind of parsley works best as a garnish?
Flat-leaf parsley is preferred for garnishing due to its fresh flavor and vibrant green color, which contrasts beautifully with the creamy Alfredo pasta.
Final Thoughts
Cooking this Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta Recipe is like creating a little piece of comfort food heaven right in your own kitchen. With its rich sauce, tender chicken, and perfectly cooked pasta, it’s the kind of meal that satisfies your soul and your taste buds. Give this recipe a try — I promise it will become one of your go-to dishes for any occasion, bringing warmth and happiness to your table with every bite.
Print
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
A deliciously creamy Garlic Butter Chicken served over a rich Ricotta Alfredo Fettuccine pasta. This comforting dish combines tender, seasoned chicken breasts sautéed in garlic butter with a velvety Alfredo sauce made from ricotta and Parmesan cheeses. Perfect for a family dinner or special occasion, this recipe is both flavorful and satisfying.
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 and Pasta
- 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
- 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.
- Cook 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.
- Add Cheeses and Seasoning: 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 Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly in the creamy sauce.
- Assemble the Dish: Slice the rested chicken into strips and place it over the pasta.
- Garnish and Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Reserve some pasta water to adjust sauce consistency as needed.
- To make this dish lighter, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Fresh parsley adds color and a fresh flavor but can be omitted if unavailable.
- This recipe can be doubled easily for larger servings.
