Creamy Chicken Fettuccine Alfredo
Ingredients
- 6 tablespoons butter, divided
- 6 skinless, boneless chicken breast halves, cut into cubes
- 4 cloves garlic, minced, divided
- 1 tablespoon Italian seasoning
- 1 (16 ounce) package fettuccine 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
- 8 ounces shredded Colby-Monterey Jack cheese
- ¾ cup grated Parmesan cheese
- 3 oma (plum) tomatoes, diced
- ½ cup sour cream
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.
- Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
- Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
- Enjoy!
Source
Original recipe: View Original