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18
Sep

Home / Food & Recipes / Dinner / Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo

By recommended tips
/ tags alfredo, chicken, dinner, fettuccini, recipes
0 Comments

“This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.” Chicken Fettuccini Alfredo – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

1 h
8 Servings
  673 cals

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

Directions

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

Nutrition Facts

Per Serving: 673 calories; 30.8 g fat; 57 g carbohydrates; 43.3 g protein; 133 mg cholesterol; 1386 mg sodium.


Recipe by: Emily, Photo Credit: Daniel (flickr)


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