Description
A rich and indulgent dish featuring juicy garlic butter chicken served over fettuccine coated in a creamy ricotta Alfredo sauce. This restaurant-quality meal is packed with flavor and perfect for weeknight dinners or special occasions. Easy to make and incredibly satisfying!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Pasta & Sauce:
- 12 oz fettuccine pasta
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- ½ cup chicken broth
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Cook the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove from heat and let rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions. Reserve ½ cup of pasta water before draining.
- Make the Sauce: In the same skillet used for the chicken, melt 2 tbsp butter and sauté the minced garlic for 30 seconds. Add the chicken broth and let simmer for a minute.
- Add the Dairy: Reduce heat to low and stir in ricotta cheese, Parmesan, and heavy cream. Mix until smooth. If the sauce is too thick, add a little reserved pasta water.
- Combine Everything: Add the drained pasta to the sauce, tossing to coat evenly. Slice the cooked chicken and place on top of the pasta.
- Serve: Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes