Garlic Butter Chicken Ricotta Alfredo

Garlic butter chicken with creamy ricotta Alfredo pasta is ultimate comfort food for busy nights when you crave something both cozy and comforting yet quick to bring together. This recipe is always a hit at my house the buttery chicken paired with silky alfredo sauce makes every plate disappear before I can get seconds.

I whipped this up one evening when the fridge was almost bare and everyone raved about how the ricotta made the sauce extra creamy. Now it is a frequent request for weeknight dinners and even special birthdays.

Ingredients

• Chicken breasts: sliced or cubed You want fresh plump chicken Try to avoid pieces that look dried out for the juiciest results
• Butter: This is key for both the chicken and sauce Use good quality for best flavor
• Olive oil: Adds extra depth and helps the butter brown without burning Choose extra virgin
• Garlic powder: Rounds out the savory notes Sprinkle lightly and balance with the fresh garlic in the sauce
• Italian seasoning: Brings in herby brightness A blend with oregano and basil works best
• Salt and black pepper: To heighten all the flavors Use freshly ground black pepper if you can
• Pasta of choice: Short shapes like penne or fusilli grab the sauce beautifully Choose what you love most
• Garlic cloves: minced Infuses the sauce with a fresh kick Pick firm bulbs for best result
• Milk or cream: Whole milk gives richness but cream creates a true Alfredo feel
• Ricotta cheese: The star for creaminess Look for smooth whole milk ricotta avoiding brands with gritty texture
• Parmesan cheese: Grated fresh for nutty sharpness Avoid pre-grated tubs if possible
• Nutmeg or chili flakes: Optional for a little heat or aromatic warmth Go easy to complement not overpower
• Parsley: Optional garnish but adds fresh color and brightness

Instructions

Cook the Pasta:

Boil your pasta in salted water following package directions and stir occasionally to prevent sticking Once tender drain the noodles and set aside covered to keep warm

Sear the Garlic Butter Chicken:

Melt butter and olive oil together in a large skillet over medium heat Add the sliced or cubed chicken then season generously with garlic powder Italian seasoning salt and pepper Sauté the chicken pieces until golden brown on all sides and fully cooked through about six to eight minutes Transfer the chicken to a plate and keep warm

Build the Ricotta Alfredo Sauce:

Lower heat on the same skillet and add fresh butter Let it melt then add the minced garlic Cook gently just until fragrant about one minute Watch closely so the garlic does not burn

Simmer the Cream:

Pour in the milk or cream and bring it to a gentle simmer Use a wooden spoon to scrape up any browned bits for flavor This step is key for a silky sauce

Whisk in the Cheeses:

Add the ricotta and grated Parmesan to the skillet Stir continuously until melted and the sauce is smooth Season to taste with salt black pepper and a pinch of nutmeg or chili flakes if you want a subtle spicy warmth

Combine Pasta and Sauce:

Gently fold the drained pasta into the creamy sauce Toss slowly to coat every piece For a looser sauce add a splash of reserved pasta water

Top and Garnish:

Pile the garlic butter chicken over the pasta Spoon extra sauce over the top and sprinkle with fresh parsley or extra Parmesan for restaurant style finish

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Ricotta is my favorite ingredient here You will notice the sauce gets velvety almost instantly and does not clump like some cream sauces My little niece always asks to help stir in the ricotta because she loves watching it melt

Storage Tips

Store leftovers in an airtight container in the refrigerator and use within three days To reheat add a splash of milk or cream and warm over low heat so the sauce stays silky You can also freeze single portions for up to one month but thaw and reheat gently to maintain creaminess

Ingredient Substitutions

Swap boneless chicken thighs for chicken breasts if you prefer darker juicier meat If you are out of ricotta blended cottage cheese is a fair substitute For a nut free alternative to Parmesan try Pecorino Romano Always save some pasta water in case you need to loosen the sauce

Serving Suggestions

This dish holds its own as a main meal but you can pair it with a crisp green salad or steamed broccoli for a pop of color Garlic bread is always a welcome addition and a squeeze of lemon over the finished plate brightens every bite

Cultural and Historical Context

Alfredo sauce originated in Rome but the version we know in the US relies more on cream than traditional Italian recipes Adding ricotta is my twist which keeps things lighter but still luxurious Garlic butter chicken makes it a hearty full meal rather than just pasta

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When I first tried this recipe I found out that letting the sauce rest for a minute before serving really makes all the flavors meld beautifully just like you would get at a cozy trattoria

Frequently Asked Questions

→ What type of pasta works best for this dish?

Penne, fettuccine, or rigatoni all hold the creamy sauce well, but any favorite pasta shape can be used.

→ Can I substitute ricotta cheese?

Cottage cheese or mascarpone can be used for a similar creamy texture, but ricotta offers the best flavor.

→ How do I make the chicken extra juicy?

Cook chicken over medium-high heat, avoid overcrowding the pan, and let it rest before slicing.

→ Is there a way to make this dish lighter?

Opt for milk instead of cream and use a lighter hand with butter and Parmesan for a lower-calorie version.

→ What garnishes complement the flavors?

Fresh parsley and extra Parmesan cheese add freshness and a savory finish to the dish.