Chicken Fettuccini Alfredo Recipe

Name: Chicken Fettuccini Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless chicken breast halves - cut into cubes; 6 tablespoons butter, divided; 4 cloves garlic, minced, divided; 1 tablespoon Italian seasoning; 1 pound fettuccini pasta; 1 onion, diced; 1 (8 ounce) package sliced mushrooms; 1/3 cup all-purpose flour; 1 tablespoon salt; 3/4 teaspoon ground white pepper; 3 cups milk; 1 cup half-and-half; 3/4 cup grated Parmesan cheese; 8 ounces shredded Colby-Monterey Jack cheese; 3 roma (plum) tomatoes, diced; 1/2 cup sour cream

Servings: persons

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

1
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

1368

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 skinless, boneless chicken breast halves - cut into cubes, 6 tablespoons butter, divided, 4 cloves garlic, minced, divided, 1 tablespoon Italian seasoning, and more.

Yes, Chicken Fettuccini Alfredo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fettuccini Alfredo

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