Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta (Print version)
Juicy garlic butter chicken served over pasta coated in a creamy ricotta Alfredo sauce with Parmesan, parsley, and a little lemon.
# Ingredients:
For the garlic butter chicken
01 -
1 1/4 lb (565 g) boneless skinless chicken breasts, cut into bite-size pieces
02 -
1 teaspoon garlic powder
03 -
1 teaspoon Italian seasoning
04 -
3/4 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon olive oil
For the ricotta Alfredo pasta
08 -
12 oz (340 g) fettuccine, penne, or rigatoni
09 -
2 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
1 cup (240 ml) heavy cream
12 -
3/4 cup (185 g) whole milk ricotta cheese
13 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
14 -
1/2 cup (120 ml) reserved pasta water, as needed
15 -
1/8 teaspoon ground nutmeg, optional
16 -
1 tablespoon fresh lemon juice
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
02 -
Pat the chicken dry. Toss with garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
03 -
Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 6-8 minutes, turning once or twice, until golden and cooked through. Transfer to a plate.
04 -
Reduce the heat to medium-low. Add 2 tablespoons butter to the same skillet, then add the minced garlic and cook for 30-60 seconds until fragrant.
05 -
Pour in the cream and stir up the browned bits from the pan. Whisk in the ricotta, Parmesan, and nutmeg until smooth. Add reserved pasta water a few tablespoons at a time until the sauce is loose and glossy.
06 -
Add the drained pasta to the skillet and toss until coated. Return the chicken and any juices to the pan and fold gently into the sauce.
07 -
Stir in lemon juice and parsley. Taste and adjust salt and pepper, then serve right away with extra Parmesan.
# Good to know:
01 -
Best served immediately while the ricotta Alfredo sauce is warm and glossy.
02 -
Reserve pasta water before draining so the sauce can be loosened at the end.
03 -
Cook chicken to 165°F for food safety.