Creamy Chicken Fettuccine Alfredo

Recipe View Gather all ingredients for an efficient cooking process.

Recipe View In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken, half of the minced garlic, and Italian seasoning. Cook until the chicken is cooked through and no longer pink, approximately 5-7 minutes. Remove from the skillet and set aside.

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine pasta and cook until al dente, about 8-10 minutes. Drain well.

Recipe View While the pasta is cooking, melt the remaining 4 tablespoons of butter in the same skillet. Add the diced onion, sliced mushrooms, and the remaining minced garlic. Sauté until the onion is translucent and the mushrooms are softened, around 5 minutes.

Recipe View Stir in the flour, salt, and pepper. Cook, stirring constantly, for 2 minutes to create a roux.

Recipe View Gradually whisk in the milk and half-and-half, ensuring a smooth and creamy consistency. Continue to cook and stir until the sauce thickens, about 3-5 minutes.

Recipe View Stir in the shredded Colby-Monterey Jack cheese and grated Parmesan cheese until completely melted and the sauce is smooth and luscious.

Recipe View Add the cooked chicken, diced tomatoes, and sour cream to the sauce. Stir gently to combine and heat through, about 2 minutes.

Recipe View Serve the creamy chicken Alfredo over the cooked fettuccine pasta. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Recipe View Enjoy this comforting and flavorful dish!