This fettuccine dish topped with a creamy, cheesy Alfredo is a family favorite. It's great with a salad and garlic bread.
Ingredients
- butter: 6 Tbsp (divided)
- skinless, boneless chicken breast halves: 6 piece (cut into cubes)
- garlic: 4 clove (minced, divided)
- italian seasoning: 1 Tbsp
- fettuccine pasta: 1 pack (16 ounce pack)
- onion: 1 piece (diced)
- mushrooms: 1 pack (8 ounce pack, sliced)
- all-purpose flour: 0.33333 cup
- salt: 1 Tbsp
- ground white pepper: 0.75 tsp
- milk: 3 cups
- half-and-half: 1 cup
- ounces shredded Colby-Monterey Jack cheese: 8 piece
- Parmesan cheese: 0.75 cup (grated)
- roma (plum) tomatoes: 3 piece (diced)
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
