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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté and Toss
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
