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Creamy Chicken Fettuccine Alfredo
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy Alfredo pasta with chicken, mushrooms, tomatoes, and cheese topping.
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
  • 0.33333334326744 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:
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Cook chicken with half of the garlic and Italian seasoning until no longer pink in the center and juices run clear. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) when measured with an instant-read thermometer. Set chicken aside after cooking.
  • Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine until al dente, about 8 to 10 minutes. Drain.
  • Melt the rest of the butter in the skillet. Saute onion, mushrooms, and the remaining garlic until onion turns transparent, for about 5 minutes. Mix in the flour, salt, and pepper, and cook for 2 minutes. Gradually pour in the milk and half-and-half, cook and stir until the mixture is smooth and creamy. Finally, melt both cheeses into the sauce.
  • Combine the cooked chicken, tomatoes, and creamy sour cream together. Pour over a bed of cooked fettuccini noodles to serve.

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