Chicken Fettuccine with Ricotta Basil
Elevate your pasta night with this Chicken Fettuccine with Ricotta Basil, a dish that combines creamy decadence with fresh, vibrant flavors. Tender slices of golden seared chicken are nestled atop perfectly cooked fettuccine, all coated in a luscious ricotta and basil sauce. Featuring a harmonious blend of Parmesan cheese, rich heavy cream, and a hint of lemon zest, this recipe achieves the perfect balance of comfort and sophistication. The crushed red pepper flakes add a subtle kick, while fresh basil brings an aromatic finish. Ready in just 40 minutes, this crowd-pleaser is ideal for weeknight dinners or special occasions alike. Garnish with extra basil and Parmesan for a restaurant-worthy presentation that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1.5 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 cup Ricotta cheese
- 0.5 cup Heavy cream
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 1 tsp Lemon zest
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 5-6 minutes on each side, or until golden brown and fully cooked (internal temperature reaches 165°F). Remove the chicken, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the ricotta cheese and heavy cream to the skillet, stirring until smooth and heated through. If the sauce is too thick, add a few tablespoons of reserved pasta water to reach your desired consistency.
Stir in the chopped basil, grated Parmesan cheese, lemon zest, and crushed red pepper flakes (if using). Season the sauce with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated in the creamy sauce.
Gently fold in the sliced chicken and serve immediately, garnished with additional fresh basil and grated Parmesan, if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
