Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo

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  • Prep Time


  • Total Time


  • 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

  • ⅓ cup all-purpose flour

  • 1 tablespoon salt

  • ¾ teaspoon ground white pepper

  • 3 cups milk

  • 1 cup half-and-half

  • ¾ cup grated Parmesan cheese

  • 8 ounces shredded Colby-Monterey Jack cheese

  • 3 roma (plum) tomatoes, diced

  • ½ cup sour cream


1.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. 2.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. 3.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.


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