Garlic Butter Chicken Ricotta Alfredo (Print Version)
Juicy chicken and garlic butter mingle with luscious ricotta pasta for an irresistible comfort dish.
# Ingredients:
→ Chicken Preparation
01 -
2 chicken breasts, sliced or cubed
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried Italian seasoning
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Ricotta Alfredo Pasta
08 -
280 grams dried pasta of choice
09 -
2 tablespoons unsalted butter
10 -
2 garlic cloves, minced
11 -
240 millilitres whole milk or cream
12 -
180 grams ricotta cheese
13 -
50 grams grated Parmesan cheese
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
16 -
Pinch grated nutmeg or crushed chili flakes (optional)
17 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Heat butter and olive oil in a large skillet over medium-high heat. Add sliced chicken, sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Sauté until the chicken turns golden and is cooked through, about 6–8 minutes. Remove chicken from the skillet and keep warm.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute, stirring until fragrant. Pour in milk or cream and bring to a gentle simmer. Reduce heat and whisk in ricotta and Parmesan until the sauce becomes smooth and creamy. Season with salt, pepper, and add nutmeg or chili flakes if desired.
04 -
Add the cooked pasta to the skillet and toss thoroughly to coat in the sauce.
05 -
Arrange garlic butter chicken atop the sauced pasta. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
# Notes:
01 -
For extra depth of flavour, brown the butter before sautéing the chicken.
02 -
Reserve a little pasta cooking water to adjust the sauce consistency as needed.