Chicken Fettuccini Alfredo Recipe

Ingredients <br>- 6 skinless, boneless chicken breast halves - cut into cubes <br>- 6 tablespoons butter, divided <br>- 4 cloves garlic, minced, divided <br>- 1 tablespoon Italian seasoning <br>- 1 pound fettuccini pasta <br>- 1 onion, diced <br>- 1 (8 ounce) package sliced mushrooms <br>- ⅓ cup all-purpose flour <br>- 1 tablespoon salt <br>- ¾ teaspoon ground white pepper <br>- 3 cups milk <br>- 1 cup half-and-half <br>- ¾ cup grated Parmesan cheese <br>- 8 ounces shredded Colby-Monterey Jack cheese <br>- 3 roma (plum) tomatoes, diced <br>- ½ cup sour cream <br><p></p>Directions <br>step 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. <br>step 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. <br>step 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. <br>

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

Directions
step 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.
step 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.
step 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.

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