Name: Creamy Chicken Fettuccine Alfredo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 6 tablespoons butter, divided; 6 skinless, boneless chicken breast halves - cut into cubes; 4 cloves garlic, minced, divided; 1 tablespoon Italian seasoning; 1 pound fettuccini pasta; 1 onion, diced; 1 (8 ounce) package sliced mushrooms; 0.33333334326744 cup all-purpose flour; 1 tablespoon salt; 0.75 teaspoon ground white pepper; 3 cups milk; 1 cup half-and-half; 8 ounces shredded Colby-Monterey Jack cheese; 0.75 cup grated Parmesan cheese; 3 roma (plum) tomatoes, diced; 0.5 cup sour cream

Instructions

1
Gather all ingredients.
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.
6
Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7
Enjoy!

Creamy Chicken Fettuccine Alfredo

Ingredients

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