Chicken Fettuccini Alfredo recipe

8 servings

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

1/3 cup all-purpose flour

1 tablespoon salt

3/4 teaspoon ground white pepper

3 cups milk

1 cup half-and-half

3/4 cup grated Parmesan cheese

8 ounces shredded Colby-Monterey Jack cheese

3 roma (plum) tomatoes, diced

1/2 cup sour cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning.

Cook until chicken is no longer pink inside.

Remove from skillet and set aside.

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.

Meanwhile, melt 4 tablespoons butter in the skillet.

Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent.

Stir in flour, salt and pepper; cook 2 minutes.

Slowly add milk and half-and-half, stirring until smooth and creamy.

Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.

Stir in chicken mixture, tomatoes and sour cream.

Serve over cooked fettuccini.