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Chicken Fettuccine Alfredo Recipe

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This recipe for Chicken Fettuccine Alfredo, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


3 skinless, boneless chicken breast halves, cut into cubes
3 T butter, divided
2 cloves garlic, minced, divided
1 tsp. Italian seasoning
pound fettuccini pasta
onion, diced
(8 oz) package sliced mushrooms
2 T + 2 tsp. flour
1 tsp. salt
tsp. ground white pepper
1 cups milk
cup half and half
cup +2 T grated Parmesan cheese
pound shredded Colby-jack cheeses
1 roma tomatoes, diced
cup sour cream

1. In a large skillet over medium high heat, combine chicken, 1 T butter, garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

3. Meanwhile, melt 2 T butter in the skillet. Saute onion, 2 T 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-jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.




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