This fettuccine dish topped with a creamy, cheesy Alfredo is a family favorite. It’s great with a salad and garlic bread.
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 Roma (plum) tomatoes, diced
½ cup sour cream
Directions
