Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta

Ingredients:

For the Garlic Butter Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
For the Pasta and Sauce:
12 oz fettuccine or your favorite pasta
1 cup ricotta cheese
½ cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
1 clove garlic, minced
1 tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
Prepare the Garlic Butter Chicken: Heat olive oil and butter in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Whip the Ricotta Sauce: In a blender or food processor, combine ricotta cheese, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Set aside.
Make the Alfredo Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the whipped ricotta sauce and garlic powder. Stir and cook for 2-3 minutes, allowing the sauce to heat through. Season with salt and pepper to taste.
Combine: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Slice the cooked chicken into thin strips and place on top of the pasta.
Serve: Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.

Cooking Time: 30-35 minutes | Servings: 4 | Calories: ~650 per serving