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How to Make Creamy Chicken Fettuccine Alfredo - A Step-by-Step Guide

There's nothing quite like a classic Italian dish to warm the soul and satisfy the taste buds. And when it comes to creamy, indulgent pasta dishes, few can compare to the rich and flavorful Creamy Chicken Fettuccine Alfredo. This recipe is a favorite in many households, and for good reason - it's comforting, delicious, and surprisingly easy to make.

With its origins in Rome, fettuccine Alfredo has become a staple in Italian-American cuisine, and for good reason. The combination of ten...

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Ingredients

  • 6 tablespoons butter, divided
  • 6 skinless, boneless chicken breast halves, cut into cubes
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 (16 ounce) package fettuccine pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • ⅓ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • 8 ounces shredded Colby-Monterey Jack cheese
  • ¾ cup grated Parmesan cheese
  • 3 oma (plum) tomatoes, diced
  • ½ cup sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8

  • Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
  • 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.
  • Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes. 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.
  • Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.

    • Nutrition

    673 cal.

    • Total Fat: 31g
    • Saturated Fat: 19g
    • Cholesterol: 133mg
    • Sodium: 1386mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 43g
    • Vitamin C: 7mg
    • Calcium: 283mg
    • Iron: 3mg
    • Potassium: 732mg

    Categories

    Pasta recipes
    Chicken recipes
    Creamy sauce recipes
    Italian recipes
    Comfort food recipes