Chicken Fettuccini Alfredo
Classic Alfredo with tender fettuccini and juicy chicken, coated in a creamy, buttery, garlic-infused Parmesan sauce. A timeless Italian-American favorite.
Classic Alfredo with tender fettuccini and juicy chicken, coated in a creamy, buttery, garlic-infused Parmesan sauce. A timeless Italian-American favorite.
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
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
Method
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.
