Garlic Butter Chicken Ricotta Alfredo fans, get ready for a rich and comforting meal! Imagine tender chicken paired with creamy ricotta Alfredo sauce over perfectly cooked pasta. This easy recipe is perfect for family dinners or special occasions, impressing your loved ones without spending hours in the kitchen.
how to make Garlic Butter Chicken Ricotta Alfredo
Ingredients:
- 2 chicken breasts, sliced or cubed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 280 grams dried pasta of choice
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 240 millilitres whole milk or cream
- 180 grams ricotta cheese
- 50 grams grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch grated nutmeg or crushed chili flakes (optional)
- Fresh parsley, chopped, for garnish (optional)
Directions:
- 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.
- 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.
- 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.
- Add the cooked pasta to the skillet and toss thoroughly to coat in the sauce.
- Arrange garlic butter chicken atop the sauced pasta. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
how to serve Garlic Butter Chicken Ricotta Alfredo
Serve this delightful dish hot. You can place the pasta and sauce on a large serving dish and top it with the garlic butter chicken. A sprinkle of freshly chopped parsley adds a nice touch. Pair it with a side salad or garlic bread for a complete meal.
how to store Garlic Butter Chicken Ricotta Alfredo
If you have leftovers, you can store them in an airtight container. Keep it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of milk or cream to bring back the creamy texture.
tips to make Garlic Butter Chicken Ricotta Alfredo
- Use fresh herbs for added flavor in the sauce.
- For extra creaminess, you can increase the amount of ricotta or cream.
- Ensure the chicken is cooked through to avoid any food safety issues.
- Try adding a squeeze of lemon juice for brightness.
variation
You can customize this recipe by adding vegetables such as spinach, mushrooms, or broccoli for extra nutrition. For a spicy kick, consider adding crushed red pepper flakes to the sauce. Alternatively, swap the chicken for shrimp or a vegetarian protein like tofu.
FAQs
Can I use dairy-free options for this recipe?
Yes, you can substitute dairy milk with almond milk or any other plant-based milk and use dairy-free cheese.
What pasta works best for this dish?
You can use any pasta you like, such as fettuccine, penne, or even gluten-free pasta.
Can I freeze Garlic Butter Chicken Ricotta Alfredo?
It’s not recommended to freeze this recipe because the sauce may separate when thawed. However, you can freeze the chicken and pasta separately and assemble them later.
Garlic Butter Chicken Ricotta Alfredo
Ingredients
For the chicken
- 2 pieces chicken breasts, sliced or cubed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- to taste Salt
- to taste Freshly ground black pepper
For the pasta and sauce
- 280 grams dried pasta of choice
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 240 millilitres whole milk or cream
- 180 grams ricotta cheese
- 50 grams grated Parmesan cheese
- to taste Salt
- to taste Freshly ground black pepper
- pinch grated nutmeg or crushed chili flakes (optional)
- to garnish Fresh parsley, chopped optional
Instructions
Preparation
- 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.
- 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.
Making the Sauce
- 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.
Combine & Serve
- Add the cooked pasta to the skillet and toss thoroughly to coat in the sauce.
- Arrange garlic butter chicken atop the sauced pasta. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
