Creamy Chicken Fettuccine Alfredo

Photo by Allrecipes / Diana Chistruga

Description

This fettuccine dish topped with a creamy, cheesy Alfredo is a family favorite.
It's great with a salad and garlic bread.

Ingredients

• 6 tablespoons butter, divided
• 6 skinless, boneless chicken breast halves, cut into cubes
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 (16 ounce) package fettuccine 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
• 8 ounces shredded Colby-Monterey Jack cheese
• ¾ cup grated Parmesan cheese
• 3 Roma (plum) tomatoes, diced
• ½ cup sour cream

Directions:

1. Gather all ingredients.


Credit:Allrecipes / Diana Chistruga

2. Melt 2 tablespoons butter in a large skillet over medium heat.
   Add chicken, 1/2 of the garlic, and Italian seasoning.
   Cook until chicken is no longer pink in the center and the juices run clear.
   An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
   Remove from the skillet and set aside.


3. Fill a large pot with lightly salted water and bring to a rolling boil.
   Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.


4. Meanwhile, melt remaining 4 tablespoons butter in the skillet.
   Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.


5. Stir in flour, salt, and pepper; cook for 2 minutes.
   Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.


Credit:Allrecipes / Diana Chistruga

6. Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.


7. Enjoy!

Nutrition Facts!

Calories	Fat	Carbs	Protein
673	31g	57g	43g

Per Serving
Serving Size 1