Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::8
Ingredients
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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
Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes. Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.