Chicken Fettuccini Alfredo recipe

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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
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

Nutrition Info

672.9 calories
carbohydrate: 57 g
cholesterol: 132.8 mg
fat: 30.8 g
fiber: 3.2 g
protein: 43.3 g
saturatedFat: 18.9 g
servingSize: -
sodium: 1385.9 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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 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.

Recipe Yield

8 servings

Recipe Note

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

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