Recipe
Creamy Chicken Fettuccine Alfredo
— • — • Italian-American
Orphaned recipes
Al dente fettuccine topped with tender chicken and a creamy Alfredo sauce with mushrooms, tomatoes, and lots of cheese.
Source: www.allrecipes.com
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Ingredients
Main
- 6 tbsp butter(divided)
- 6 pcs chicken breast(breast halves; skinless, boneless, cut into cubes)
- 4 pcs garlic(cloves, minced, divided)
- 1 tbsp italian seasoning
- 454g fettuccine pasta(package)
- 1 pc onion(diced)
- 227g mushrooms(package, sliced)
- 1/3 cup all-purpose flour
- 1 tbsp salt
- 3/4 tsp white pepper(ground)
- 3 cup milk
- 1 cup half-and-half
- 227g colby-monterey jack cheese(shredded)
- 3/4 cup parmesan cheese(grated)
- 3 pcs tomato(roma (plum), diced)
- 1/2 cup sour cream
Instructions
Main
- Gather all ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat; add chicken, half the garlic, and Italian seasoning and cook until chicken is no longer pink and registers 165°F (74°C). Remove and set aside.
- Bring a large pot of lightly salted water to a rolling boil; cook fettuccine 8 to 10 minutes until tender yet firm to the bite, then drain.
- Melt remaining 4 tablespoons butter in the skillet; add onion, mushrooms, and remaining garlic and sauté until onion is transparent, about 5 minutes.
- Stir in flour, salt, and white pepper and cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy; stir in both cheeses until melted.
- Stir the cooked chicken mixture, diced tomatoes, and sour cream into the sauce.
- Serve the sauce over the cooked fettuccine.
Tips
- Cut chicken into uniform cubes so it cooks evenly and finishes at the same time.
- Whisk in milk and half-and-half gradually over low heat to prevent lumps in the sauce.
- Serve immediately over hot fettuccine and garnish with extra freshly grated Parmesan.