Chicken Fettuccini Alfredo Recipe

Name: Chicken Fettuccini Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
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

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

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 8 servings

Instructions

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Watch Now
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. Watch Now
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves 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. Watch Now

Dinner