Creamy Chicken Fettuccine Alfredo Recipe

Ingredients

• 6 tablespoons butter, divided
• 6 skinless, boneless chicken breast halves - cut into cubes
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 0.33 cup all-purpose flour
• 1 tablespoon salt
• 0.75 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 8 ounces shredded Colby-Monterey Jack cheese
• 0.75 cup grated Parmesan cheese
• 3 roma (plum) tomatoes, diced
• 0.5 cup sour cream

Instructions

1. Prepare all the necessary ingredients.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken, half of the garlic, and Italian seasoning. Cook until the chicken is fully cooked and no longer pink, with clear juices. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C). Remove the cooked chicken from the skillet and set aside temporarily.
3. Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine pasta and cook for 8 to 10 minutes, or until al dente. Once cooked, drain the pasta thoroughly.
4. In the same skillet, melt the remaining 4 tablespoons of butter. Add the onion, mushrooms, and remaining garlic. Sauté for approximately 5 minutes, or until the onion becomes transparent.
5. Incorporate the flour, salt, and pepper into the mixture, and cook for 2 minutes. Gradually add the milk and half-and-half, stirring continuously until the sauce is smooth and creamy. Stir in both cheeses until they are completely melted and well combined.
6. Add the cooked chicken, tomatoes, and sour cream to the sauce. Serve this creamy mixture over the cooked fettuccine.
7. Enjoy your delicious Creamy Chicken Fettuccine Alfredo!

Nutrition

• Calories: 673 kcal
• Fat Content: 31 g
• Fiber Content: 3 g
• Sugar Content: 8 g
• Sodium Content: 1386 mg
• Protein Content: 43 g
• Cholesterol Content: 133 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g