Garlic Butter Chicken with Ricotta Alfredo Pasta

Step 2: Prepare the Pasta While the chicken is cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente (usually about 8-10 minutes for fettuccine). Once cooked, drain the pasta, reserving about 1 cup of pasta water for the sauce. Set the pasta aside.

Step 3: Make the Garlic Butter Sauce In the same skillet you used to cook the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic! Add the reserved pasta water (start with about ½ cup) and stir to combine, scraping any flavorful bits off the bottom of the pan. Let the sauce simmer for a few minutes.

Step 4: Make the Creamy Ricotta Alfredo Sauce In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant. Then, pour in the heavy cream, ricotta cheese, and Parmesan. Stir until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and garlic powder to taste. Let it simmer for 3-5 minutes to thicken up.

Step 5: Combine Everything Slice the rested chicken breasts into thin strips. Add the cooked pasta to the skillet with the garlic butter sauce and toss to coat. Pour the creamy ricotta Alfredo sauce over the pasta and toss again until everything is well combined. If the sauce is too thick, add a little more pasta water to reach your desired consistency.

Step 6: Serve Plate the pasta and top it with the sliced garlic butter chicken. Garnish with fresh chopped parsley for a burst of color and freshness.