Chicken Fettuccini Alfredo

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Chicken Fettuccini Alfredo

Prep 30 m

Cook 30 m

Ready In 60 m

8 Servings

673 Calories


"This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread."

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  1. 6 skinless, boneless chicken breast halves - cut into cubes

  2. 6 tablespoons butter, divided

  3. 4 cloves garlic, minced, divided

  4. 1 tablespoon Italian seasoning

  5. 1 pound fettuccini pasta

  6. 1 onion, diced

  7. 1 (8 ounce) package sliced mushrooms

  8. 1/3 cup all-purpose flour

  9. 1 tablespoon salt

  10. 3/4 teaspoon ground white pepper

  11. 3 cups milk

  12. 1 cup half-and-half

  13. 3/4 cup grated Parmesan cheese

  14. 8 ounces shredded Colby-Monterey Jack cheese

  15. 3 roma (plum) tomatoes, diced

  16. 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 fettuccini.

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