Chicken Fettuccini Alfredo

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

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

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.

Chicken Fettuccini Alfredo