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
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 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.
