Creamy Chicken Fettuccine Alfredo
Description
Al dente fettuccine pasta is topped with tender chunks of chicken and a creamy Alfredo sauce made with mushrooms, tomatoes, and lots of cheese.
Ingredients
•
6 tablespoons butter, divided
•
6 skinless, boneless chicken breast halves - cut into cubes
•
4 cloves garlic, minced, divided
•
1 tablespoon Italian seasoning
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1 pound fettuccini pasta
•
1 onion, diced
•
1 (8 ounce) package sliced mushrooms
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1/3 cup all-purpose flour
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1 tablespoon salt
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3/4 teaspoon ground white pepper
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3 cups milk
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1 cup half-and-half
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8 ounces shredded Colby-Monterey Jack cheese
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3/4 cup grated Parmesan cheese
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3 roma (plum) tomatoes, diced
•
1/2 cup sour cream
Directions
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!