Servings: 8
skinless, boneless chicken breast halves - cut into cubes
butter, divided
garlic, minced, divided
Italian seasoning
fettuccini pasta
onion, diced
sliced mushrooms
all-purpose flour
ground white pepper
grated Parmesan cheese
shredded Colby-Monterey Jack cheese
roma (plum) tomatoes, diced
sour cream
Chicken Fettuccini Alfredo
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  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.