Chicken Fettuccini Alfredo

By á-173738

Savory, sautéed chicken is cooked in a cheesy, creamy sauce with roma tomatoes. The mixture is served atop a bed of fettuccini pasta.

Ingredients

• 6 skinless, boneless chicken breast halves, cut into cubes
• 6 Tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 Tbsp Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 8oz 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 Colby Monterey jack cheese
• 3 Roma tomatoes, diced
• 1/2 cup sour cream

Preparation

Step 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.

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 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 jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.