Description
A flavorful pasta dish featuring tender garlic butter chicken served over creamy ricotta alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup ricotta cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper.
- In a skillet, melt 2 tablespoons of butter over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side.
- Remove chicken and set aside. In the same skillet, add minced garlic and remaining butter; sauté for 1 minute.
- Stir in heavy cream and ricotta cheese, whisking until smooth and heated through.
- Cook pasta according to package instructions; drain and add to the sauce.
- Slice the chicken and mix into the pasta. Top with Parmesan cheese and garnish with parsley.
Notes
For a lighter version, substitute heavy cream with milk. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g