Chicken Fettucini Alfredo

I made chicken fettuccine Alfredo for dinner tonight. This is the best recipe ever! I don't even like Alfredo sauce but this recipe was really, really good! It makes a ton though so next time I will half the recipe for just me and Brandon. I even put a little chicken in it for Brandon and it was actually really good with all the seasonings and things. I've never really cooked chicken like that before, so I'm glad it turned out good :) The mushrooms are by far the yummiest part in the noodles though, they turned out great :)

Chicken Fettuccine Alfredo

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 Hour

Servings: 8

 

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 1/2 cup sour cream

Directions:

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 and sour cream. Serve over cooked fettuccini.

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Printed from Allrecipes.com 7/8/2011