Rating: 4.5 stars 4.5
1851 Ratings
  • 5 star values: 1302
  • 4 star values: 354
  • 3 star values: 111
  • 2 star values: 47
  • 1 star values: 37

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

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

673 calories; protein 43.3g; carbohydrates 57g; fat 30.8g; cholesterol 132.8mg; sodium 1385.9mg. Full Nutrition
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