Al dente fettuccini pasta is topped with tender chunks of chicken and a creamy Alfredo sauce made with mushrooms, tomatoes, and lots of cheese.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
673 Calories
Recipe Instructions
Step 1
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.
Step 2
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
Step 3
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.
Step 4
Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
Ingredients
3 cups milk
1 tablespoon salt
1 tablespoon Italian seasoning
1 cup half-and-half
6 tablespoons butter, divided
1 onion, diced
3 roma (plum) tomatoes, diced
1 pound fettuccini pasta
4 cloves garlic, minced, divided
1 (8 ounce) package sliced mushrooms
8 ounces shredded Colby-Monterey Jack cheese
6 skinless, boneless chicken breast halves - cut into cubes
