This pie recipe is an adaptation that resulted from trial and error. Over angel food cake, this tastes like an orange smoothie.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
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 oma (plum) tomatoes, diced
- ½ cup sour cream
Instructions
- 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.
Nutrition Facts
| Calories | 673 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 3 g |
| Protein | 43 g |
| Saturated Fat | 19 g |
| Sodium | 1386 mg |
| Sugars | 8 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Our family absolutely loves this recipe I have NEVER made any changes to it. We are going to make this tomorrow for dinner. I did buy shrimp and thought we could do Shrimp Alfredo instead of chicken
Creamy and delicious! Thank you so much for the great recipe.
The only thing I did differently was add some grated Parmesan Reggiano and not so much Colby jack cheese. No milk, just heavy cream. Was pretty good.
Very good! I didn’t use the sour cream because the sauce was so thick and I didn’t even use all the shredded cheese. I didn’t add tomatoes but did add thawed spinach right at the end to healthy it up a bit:)
Loved this recipe. I made as directed except I added 8 oouced of cream cheese with the other cheeses. It’s on the menu again this week but in much smaller proportions for my husband and myself!
I’ve made this recipe several times and it’s a favorite by those I’ve made it for
My family’s favorite
This recipe was a hit with my wife and girls. Absolutely scrumptious! The girls wanted me to leave out the mushrooms and tomatoes but I left everything else exact. I will make this again for sure.
Was just making for my boyfriend so reduced everything appropriately. Added a bit extra sour cream as it was tasting a bit too cheesy. He gobbled it up and said it was great! Easy recipe and will definitely make again.
So delicious!!
Very, very good! This recipe is definitely a keeper. My only change is I added broccoli since I had it on hand.
I loved this recipe! But when I made it I wanted a little more the regular chicken Fettuccini so what I did was substitute the Italian seasoning with Cajon. I got the chicken and cut it up into bite size peices and put it in a bag with about 5 table spoons of Cajon seasoning shoot it up and let it sit for about 35 mins and then followed this recipe on how to cook the chicken, pasta, etc.. and man. It was so Good. My sister who refuses to eat any pasta anywhere because she hates it. Tried some of mine and fell in love. Highly recommend. 5/5 stars
I decided to try a homemade recipe because store bought alfredo sauce is DISGUSTING (IMO)!!! I discovered this recipe back in 2014, and I still use it to this day because it is so creamy and rich in flavor. This is better than any restaurant recipe I have ever had, and I love that it has fresh tomatoes in it! I follow this recipe to a T, and it always comes out amazing!!! THANK YOU SO VERY MUCH FOR SHARING THIS RECIPE WITH US! 7 years later I am still using this recipe, and I will NEVER try another one!
This meal was delicious.
Great recipe, changed a few things but turned out amazing will definitely be making again!!
My family loved this recipe. The only change I will make next time is to cut the chicken into slivers rather than into cubes.
I used buttermilk, the rest was according to the recipe. I think it was very good. I had to add about 1/3 cup more milk at the end of cooking to loosen it a bit. I like the reviews stating to try shrimp and some bacon crumbles. Will have to try that next time.
This is my go to dish when I’m cooking for people, it’s absolutely amazing. I follow the recipe exactly, except I usually leave out the mushrooms just for personal preference. Would absolutely recommend!!!
I found this to be quite bland despite all the cream. doesn’t really seem worth all the extra calories when it doesn’t add in terms of taste
I didn’t have any cream, so I substituted some canned alfredo sauce. It was one of the best chicken fettuccini recipes I’ve ever made. My husband loved it.
Very rich and tasty. Omitted tomatoes, but otherwise followed the recipe. A tablespoon salt seemed like too much, so we only added 1 teaspoon.