Creamy Chicken Fettuccine in Alfredo-Style Sauce

Name: Creamy Chicken Fettuccine in Alfredo-Style Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 0.33 cup All-Purpose Flour; 6 tbsp Butter; 6 whole Chicken Breast; 1 lb Fettuccine Pasta; 4 cloves Garlic; 0.75 cup Grated Parmesan Cheese; 1 cup Half & Half; 1 tbsp Italian Seasoning; 3 cups Milk; 1 whole Onion; 3 whole Roma Tomato; 1 tbsp Salt; 8 oz Shredded Monterey Jack Cheese; 8 oz Sliced Mushrooms; 0.5 cup Sour Cream; 0.75 tsp White Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Halal 🕌Kosher ✡️

Creamy Chicken Fettuccine in Alfredo-Style Sauce blends tender sautéed chicken with al dente pasta in a luxuriously smooth, cheesy cream sauce. Hints of garlic, Italian seasoning, and Parmesan balance the richness, while mushrooms and tomatoes add earthy depth and freshness. Perfect for a cozy weeknight dinner or an impressive yet comforting meal to share.

Prep20 mins
Cook25 mins
Serves8
DifficultyMedium

1

Gather all ingredients.
2

Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
3

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
4

Meanwhile, melt the remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and the remaining garlic; cook, stirring, until the onion is translucent, about 5 minutes.
5

Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
6

Stir in the chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7

Enjoy!