This is one of those comforting meals I always come back to when I want something creamy, garlicky, and satisfying without being complicated. I love how the garlic butter chicken pairs perfectly with the smooth ricotta Alfredo sauce, coating every bite of pasta in rich flavor while still feeling homemade and cozy.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and uses simple ingredients I usually already have. The chicken stays juicy thanks to the butter and olive oil, and the ricotta Alfredo sauce feels indulgent without being too heavy. I also enjoy how flexible it is, since I can easily adjust the seasoning or pasta type depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken
2 chicken breasts, sliced or cubed
2 tbsp butter
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the pasta and sauce
8 oz pasta (fettuccine or penne work well)
1 tbsp butter
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: chopped parsley for garnish
Directions
I start by cooking the pasta in a large pot of salted boiling water until al dente, then drain and set it aside.
In a large skillet, I heat the olive oil and butter over medium heat. I add the chicken, season it with garlic powder, salt, and pepper, and cook until it is golden and fully cooked through. Once done, I remove the chicken from the pan and set it aside.
In the same skillet, I melt another tablespoon of butter and sauté the minced garlic until fragrant. I lower the heat and stir in the ricotta cheese and heavy cream, mixing until smooth. I then add the Parmesan cheese and season with salt and pepper, stirring until the sauce thickens slightly.
I add the cooked pasta to the sauce and toss until well coated. Finally, I return the chicken to the skillet and gently mix everything together. I finish it off with a sprinkle of chopped parsley if I have some.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is around 10 minutes.
Cooking time is about 20 minutes.
Total time comes to roughly 30 minutes.
Variations
I sometimes add spinach or mushrooms to the sauce for extra texture and flavor. When I want a bit of heat, I sprinkle in red pepper flakes. I also like swapping the chicken for shrimp when I want something different but just as comforting.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stove with a splash of milk or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep it creamy.
FAQs
Can I use a different type of pasta?
I often use penne or fettuccine, but any pasta that holds sauce well works nicely.
Is ricotta necessary for the sauce?
I like ricotta because it makes the sauce creamy and mild, but I can substitute it with cream cheese if needed.
Can I make this ahead of time?
I usually make it fresh, but I can prepare it a few hours ahead and reheat gently before serving.
How do I prevent the sauce from getting too thick?
I add a little pasta water or extra cream if the sauce thickens too much.
Can I make this recipe lighter?
I sometimes use half-and-half instead of heavy cream and reduce the butter slightly.
Conclusion
This garlic butter chicken with creamy ricotta Alfredo pasta is one of my favorite go-to meals when I want something comforting and flavorful without spending hours in the kitchen. I love how versatile it is and how easily it turns into a family favorite every time I make it.
A comforting dish featuring juicy garlic butter chicken paired with creamy ricotta Alfredo pasta, perfect for a quick and indulgent homemade meal.
Total Time:30 minutes
Yield:4 servings
Ingredients
For the chicken: 2 chicken breasts, sliced or cubed
2 tbsp butter
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the pasta and sauce: 8 oz pasta (fettuccine or penne)
1 tbsp butter
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions
Cook pasta in salted boiling water until al dente, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add chicken, season with garlic powder, salt, and pepper, and cook until golden and fully cooked. Remove chicken and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Lower heat and stir in ricotta cheese and heavy cream until smooth. Add Parmesan cheese and season with salt and pepper, stirring until the sauce thickens slightly.
Add cooked pasta to the sauce and toss until well coated.
Return chicken to the skillet and gently mix. Garnish with chopped parsley if desired.
Notes
Add spinach or mushrooms to the sauce for extra flavor and texture.
Sprinkle red pepper flakes for a bit of heat.
Swap chicken for shrimp for a seafood variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
