Chicken Fettuccini Alfredo

Description

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Ingredients

• 6 skinless, boneless chicken breast halves – cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• ⅓ cup all-purpose flour
• 1 tablespoon salt
• ¾ teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• ¾ cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• ½ cup sour cream

Instructions

1. In a large skillet over medium heat combine chicken
2. 2 tablespoons butter
3. 2 cloves garlic
4. and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
6. Meanwhile
7. melt 4 tablespoons butter in the skillet. Saute onion
8. 2 cloves garlic
9. and mushrooms until onions are transparent. Stir in flour
10. salt and pepper; cook 2 minutes. Slowly add milk and half-and-half
11. stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture
12. tomatoes and sour cream. Serve over cooked fettuccini.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 8