Chicken Fettuccini Alfredo

By izzie

Ingredients

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tbsp. butter, divided
• 4 cloves garlic, miced, divided
• 1 tbsp. Italian seasoning
• 1 lb. fettuccini pasta
• 1 onion, diced
• 1 (8 oz.) pkg. sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tbsp. salt
• 3/4 tsp. ground white pepper
• 3 cups milk
• 1 cup half and half
• 3/4 cup grated Parmesan cheese
• 8 oz. shredded Colby-Monterey Jack
• cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Preparation

Step 1

In a large skillet over medium heat combine chicken, 2 tbsp. 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 8-10 minutes or until al dente; drain.

Meanwhile, melt 4 tbsp. butter in the skillet. Saute onion, 2 tbsp. 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.