Chicken Alfredo Recipe

Chicken Alfredo
Chances are you’ve probably have eaten chicken fettuccini
alfredo at some of your favorite restaurants such as the olive garden, and tonight I have a chicken alfredo recipe for you that rivals restaurants. That’s right; this is some of the best homemade chicken alfredo that iv ever tasted. This dish is based off the original called fettuccini alfredo, which is basically fettuccini noodles topped with a delicious creamy cheese sauce. We are adding chicken and going even further by putting sliced mushrooms, roma tomatoes, and onions in the mix. The original recipe calls for cooking the chicken in the frying pan, but sometimes I feel like something different so I’ll grill it instead.  This recipe might seem like it takes a little work, but it’s really easy and the end result is worth it. This recipe is sure to impress almost anyone. Cook it for some guests and see for yourself.
Chicken AlfredoChicken Alfredo
Ingredients:
6 boneless skinless chicken breast halves (cut into cubes)
6 tablespoons butter (divided)
4 garlic cloves (minced and divided)
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion (diced)
1 (8 oz) package sliced mushrooms (or use sliced canned mushrooms)
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half and half
¾ cup grated parmesan cheese
8 ounces shredded Colby-Monterey jack cheese
3 roma tomatoes (diced)
½ cup sour cream

Cooking Instructions:
Chicken AlfredoChicken Alfredo
Step 1:
In a large skillet over medium heat combine chicken, half of the minced garlic cloves, 2 tablespoons of butter, and Italian seasoning. Cook chicken until its no longer pink inside. Remove from the pan and set aside.
Step 2: Cook fettuccini according to package directions.
Chicken AlfredoChicken Alfredo
Step 3: While fettuccini is cooking melt 4 tablespoons of butter in your skillet. Sauté onion, 2 tablespoons of garlic, and mushrooms until the onions are transparent. Stir in the flour, salt and pepper, and cook for a couple minutes. Slowly add the milk, half and half, and stir until it’s creamy and smooth. Stir in the Colby-jack and parmesan cheeses, and stir until cheese is melted. Stir in the chicken mixture, diced tomatoes, and sour cream. Serve over fettuccini. 
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20 Responses to “Chicken Alfredo Recipe”

  1. Russell — June 23, 2008 @ 4:09 pm

    Excellent recipe. Everyone enjoyed it.

  2. Bobby — June 23, 2008 @ 4:53 pm

    Russell – I’m glad you enjoyed it. It’s one of my favorites!

  3. Edward — December 9, 2008 @ 8:51 pm

    Agree with Russell. I made this not realizing how much it made….My 2 football players and myself were so full after eating every bit of this….It is requested all the time.

    I would love to see some more Thai dishes.

  4. Meat — January 25, 2009 @ 7:44 pm

    This was delicious! Makes a ton, though. Three adults here and I don’t think we even ate half of it.

  5. Erica — September 17, 2009 @ 2:09 am

    I made this recipe for my husband and I, and it was WONDERFUL!!! It was a lot, but we ate it all; not nearly in the same night though…lol. Nothing in it was an overkill or out of place; it was perfect. We rarely cook with tomatoes in our dishes because neither one of us truly cares for them. I cooked, and we ate them for this dish. Thank you for such a great Chicken Alfredo recipe!!!!!

  6. Diana Johnson — September 23, 2009 @ 10:05 am

    Wow! This recipe is right on target! My family loves it. In fact, they say it is our new family favorite. Thank you so much for bringing excitement to our tastebuds. :)

    Do you happen to have a recipe for Spaghetti Carbonara? I have tried seceral recipes, but none comes close to the carbonara we ate in Europe.

  7. Bobby — September 23, 2009 @ 2:46 pm

    Diana Johnson – best I can do for you…

    http://blogchef.net/chicken-carbonara-recipe/

  8. Shari — October 18, 2009 @ 12:46 pm

    This is absolutely delicious! I’ve made it several times and won’t use any other Chicken Alfredo recipe.

  9. Maggie Lang — October 22, 2009 @ 9:17 am

    I printed out this recipe when it was first posted, but made it for the first time last night. I cut the recipe in half since it was just for my husband and me, but I still had leftovers. That will be today’s lunch! This was a delicious meal, and we’ll have it again! I like it better than the carbonara, and I enjoyed that recipe, too! Thanks for your efforts, Bobby!

  10. Bobby — October 22, 2009 @ 3:11 pm

    Maggie- Glad you enjoyed the recipe!!

  11. Latrece — October 28, 2009 @ 6:37 pm

    This recipe was quick and amazing, my family loved it. The only Italian seasoning I found was the one use to make Italian salad dressing, but my family loved it any way. This is my new chicken alfredo recipe, no more jars of alfredo sauce for me.
    Thank you cooking can be so boring without interesting new recipes… please keep them coming.
    LaTrece

  12. Erika — January 24, 2010 @ 2:51 pm

    This was so good!

  13. Heather Hensley — March 30, 2011 @ 1:25 pm

    I had never tried chicken alfredo before. This was my first time ever cooking or eating this and i enjoyed it tremendously. The Hensley’s will be eating chicken alfredo a lot more often. thanks for sharing the recipe!

  14. Tizona — September 10, 2011 @ 9:52 pm

    A good recipe, though, i didn’t have half and half on hand, and opted out of the tomatos, and mushrooms, but all the same, it was so much better than jar’d. that, and serving it in a bread bowl, to my best friend, and having him apsolutely love it was so worth making it.

  15. Dean — December 18, 2011 @ 9:03 am

    This recipe is the bomb!!!! I love it, cooking it again right now!

  16. Latoya — December 21, 2011 @ 6:56 pm

    This recipe was so amazing! I will no longer buy jar alfredo sauce. I didn’t have half & half so I used heavy cream. My kids loved it! Thank you. I will definitely memorize this one! I look forward to trying more recipes!

  17. Stephanie Chesley — December 30, 2011 @ 6:03 pm

    This was very good but my sauce was very thick. I used mild cheddar cheese. Any suggestions?

  18. Bobby — December 30, 2011 @ 7:43 pm

    Stephanie Chesley- if the sauce was too thick, next time thin it out using some milk.

  19. Gia — March 20, 2013 @ 2:13 pm

    I love this recipe, i’ve made it quite a few times and just dont want to try any other alfredo recipe again ..i keep going back to this and me and my husband love it! Thanks for sharing!
    P.S. Please put down the serving size for your recipes, it’ll really help..im a new cook and id really appreciate that :)

  20. Evette — July 13, 2013 @ 11:14 am

    This recipe is delicious. It makes a lot but I just froze half of it for a quick meal later. My family loved it. Thanks!

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