Creamy Chicken Fettuccine Alfredo

Al dente fettuccine 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

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
• 0.5 cup sour cream
• 0.75 cup grated Parmesan cheese
• 0.33333334326744 cup all-purpose flour
• 0.75 teaspoon ground white pepper

Recipe Instructions

Step 1

Enjoy!

Step 2

Gather all ingredients.

Step 3

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 4

Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.

Step 5

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.

Step 6

Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.

Step 7

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.