Chicken Fettuccine Alfredo


–          6 skinless, boneless chicken breast halves – cut into cubes

–          6 tablespoons butter, divided

–          4 cloves garlic, minced, divided

–          1 tablespoon Italian seasoning

–          1 pound fettuccine 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 (or mozzarella)

–          8 ounces shredded Colby-Monterey Jack cheese (or cheddar)

–          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 fettuccine.

1 thought on “Chicken Fettuccine Alfredo

  1. Pingback: Fettuccine Alfredo « THE SCARECROW

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