Chicken Alfredo

Chicken Alfredo

This meal was a hit! It was very flavorful and the whole family loved it. I altered the original recipe and have given you my substitutions. This makes A LOT of sauce which was great for us. We ate it for dinner last night and I sent it in the kids’ lunch today. We still have sauce for leftovers to have later this week. This recipe yields 10-12 good sized servings

Chicken Alfredo
 
Author: 
Recipe type: Main Dish
Cuisine: Chicken
Ingredients
  • 6 boneless, skinless chicken breasts; cubed
  • 6 Tbsp butter, divided
  • 4 cloves garlic, minced, divided
  • 1 Tbsp Italian Seasoning
  • 2 pounds fettuccini pasta, cooked
  • 1 onion, diced
  • ⅓ cup flour
  • 1 Tbsp salt
  • ¾ tsp ground white pepper
  • 3 cups milk
  • 1 cup half and half (I used 1 cup water and ⅔ cup powdered milk)
  • ¾ cup grated Parmesan Cheese
  • 8 oz shredded Colby-Monterey Jack Cheese (I used 1 cup cheddar and 1 cup Mozzarella)
  • 3 roma tomatoes, diced (I used 1 can diced tomatoes, drained)
  • ½ cup sour cream
Instructions
  1. In a large skillet, melt 2 Tbsp butter.
  2. Add 2 cloves garlic (minced) and Italian seasoning.
  3. Add chicken and cook until no longer pink inside.
  4. Remove from chicken from the skillet and set aside.
  5. Remove any extra juices and discard.
Meanwhile
  1. Melt 4 Tbsp butter in the skillet; sauté onion, 2 garlic cloves (minced) and mushrooms until onions are transparent.
  2. Stir in flour, salt and pepper.
  3. Slowly add milk and half-and-half (or the powdered milk substitute), stirring until smooth and creamy.
  4. Cook until slightly thickened.
  5. Stir in Parmesan and Colby-Monterey Jack Cheeses stir until cheese is melted.
  6. Stir in chicken mixture, tomatoes and sour cream.
  7. Serve over cooked fettuccini.
Tips
  1. I used a pretty large skillet to make the sauce, but I had to transfer it to a stock pot before I added the chicken. This really makes a lot of sauce.
  2. If you do not want leftovers, consider cutting the recipe in half.