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: Cooking up a Project
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
- In a large skillet, melt 2 Tbsp butter.
- Add 2 cloves garlic (minced) and Italian seasoning.
- Add chicken and cook until no longer pink inside.
- Remove from chicken from the skillet and set aside.
- Remove any extra juices and discard.
Meanwhile
- Melt 4 Tbsp butter in the skillet; sauté onion, 2 garlic cloves (minced) and mushrooms until onions are transparent.
- Stir in flour, salt and pepper.
- Slowly add milk and half-and-half (or the powdered milk substitute), stirring until smooth and creamy.
- Cook until slightly thickened.
- Stir in Parmesan and Colby-Monterey Jack Cheeses stir until cheese is melted.
- Stir in chicken mixture, tomatoes and sour cream.
- Serve over cooked fettuccini.
Tips
- 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.
- If you do not want leftovers, consider cutting the recipe in half.
