Chicken Fettuccini Alfredo
(thin with pasta water before adding basil if note that you can add chicken, shrimp, veggies…anything at all to this simple sauce.
Recipe Summary Chicken Fettuccini Alfredo
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Ingredients | Pasta And Chicken Recipes With Tomato Sauce6 skinless, boneless chicken breast halves - cut into cubes6 tablespoons butter, divided4 cloves garlic, minced, divided1 tablespoon Italian seasoning1 pound fettuccini pasta1 onion, diced1 (8 ounce) package sliced mushrooms⅓ cup all-purpose flour1 tablespoon salt¾ teaspoon ground white pepper3 cups milk1 cup half-and-half¾ cup grated Parmesan cheese8 ounces shredded Colby-Monterey Jack cheese3 roma (plum) tomatoes, diced½ cup sour creamDirectionsIn 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.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.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 fettuccini.Info | Pasta And Chicken Recipes With Tomato Sauceprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
TAG : Chicken Fettuccini AlfredoWorld Cuisine Recipes, European, Italian,
