“This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.” - by Emily
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves 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-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Nutrition
Amount Per Serving (8 total)
- Calories
- 673 cal
- 34%
- Fat
- 30.8 g
- 47%
- Carbs
- 57 g
- 18%
Based on a 2,000 calorie diet
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Reviews (963)
Rate This Recipe
"I don't typically write reviews on recipes whether I like them or not. This one however, is a masterpiece. My husband and picky children want me to make this every night of the week. I made it exac..." See moretly as the recipe called with some crusty bread on the side. AMAZING! You won't be disappointed."
Loves to Cook
"I made this and the first thing my husband said was that it rivaled anything he's had at Olive Garden...and he is not one to give compliments unless he really means it. I halved the recipe and it sti..." See morell made enough for 5-people. I added crumbled bacon at the end and it was delicious!! I also added a bit more milke at the end to get it to be a little creamier and not so thick. Anyway, it was heavenly and I will definitely be making this again and again!!"
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