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 cheese.
Source: www.allrecipes.com
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Ingredients
Main
- 6 tbsp butter(divided)
- 6 pcs chicken breast(skinless, boneless, cut into cubes, breast halves)
- 4 pcs garlic(cloves, minced, divided)
- 1 tbsp italian seasoning
- 454g fettuccine(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 tbsp butter in a large skillet over medium heat; add chicken, half the garlic, and Italian seasoning and cook until the chicken is no longer pink; remove and set aside.
- Bring a large pot of lightly salted water to a boil and cook fettuccine 8 to 10 minutes until al dente; drain.
- Melt remaining 4 tbsp 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, then stir in both cheeses until melted.
- Stir chicken mixture, diced tomatoes, and sour cream into the sauce; heat through.
- Serve the sauce over cooked fettuccine and enjoy.
Tips
- Cut chicken into even cubes and mince garlic ahead to speed cooking.
- Cook fettuccine until al dente and reserve some pasta water for thinning.
- Serve immediately with extra grated Parmesan and a green salad.