Chicken Alfredo

Servings: 8

Prep-time: 20 Minutes

Total Time: 1 Hour

These are the ingredients and materials you will need for this recipe.

• 3 skinless, boneless chicken breasts- cut into small cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccine pasta
• 1 onion, diced
• 8 ounces sliced mushrooms
• ⅓ cup flour
• 1 tablespoon salt
• ¾ teaspoon ground white pepper
• 3 cups of milk
• 1 cup of half-and-half
• ¾ cup parmesan cheese
• 8 ounces Colby-Monterey Jack cheese
• 2-3 Roma tomatoes, diced
• ½ cup sour cream

In a large skillet combine two tablespoons of butter, Italian seasoning, and half the garlic and put over medium heat. Add the chicken and cook thoroughly, roughly 8 minutes per side. When cooked, set aside.

Put water and some salt in a pot and bring to a boil. Add the noodles according to the package instructions and cook to al dente, or roughly 8 minutes.

Add the remaining butter to the skillet over medium heat. Once melted, add the onion, mushrooms, and remaining garlic, and saute until the onions are transparent.

Stir in the salt, pepper, and flour and continue cooking for about two minutes.

Slowly stir in both the half-and-half and milk.

Once the sauce is smooth, slowly stir in the Parmesan and Colby-Monterrey Jack.

Add the chicken, tomatoes, and sour cream.

Serve over the fettuccine noodles.