Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
Juicy garlic butter chicken served over fettuccine tossed in a rich, creamy ricotta Alfredo sauce. A quick, restaurant-style dinner at home!
Ingredients
- - 2 boneless skinless chicken breasts
- - 2 tbsp butter for chicken
- - 1 tbsp olive oil
- - 1 tsp garlic powder
- - 1/2 tsp smoked paprika
- - Salt & pepper to taste
- - 8 oz fettuccine or linguine
- - 2 tbsp butter for sauce
- - 3 garlic cloves minced
- - 3/4 cup ricotta cheese
- - 1/2 cup grated Parmesan
- - 1/2 cup heavy cream
- - 1/4 cup reserved pasta water
- - Chopped parsley for garnish
Instructions
- Boil pasta according to package directions. Reserve 1/4 cup pasta water, then drain.
- Season chicken with garlic powder, paprika, salt, and pepper.
- Heat butter and olive oil in a skillet. Sear chicken 5–6 mins per side until golden and cooked through. Set aside and slice.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Lower heat. Stir in ricotta, Parmesan, cream, and reserved pasta water until smooth.
- Add pasta to sauce and toss to coat evenly.
- Plate pasta and top with sliced chicken. Garnish with parsley and serve.
Notes
- Substitute gluten-free pasta if needed.
- Use cottage cheese for a lighter ricotta swap.
- Add spinach or sun-dried tomatoes for extra flavor.
- Use cottage cheese for a lighter ricotta swap.
- Add spinach or sun-dried tomatoes for extra flavor.