Chicken Alfredo Recipe
Ingredients
Scale
- 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 of 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
Instructions
- 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.
- Cook fettuccini according to package directions.
- While fettuccine 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.
Find it online: https://blogchef.net/chicken-alfredo-recipe/