Restaurant Style Chicken Fettucine Alfredo
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- chicken breasts, boneless and skinless, cubed
- 1 medium
- onion, small dice
- 4 clove
- garlic, finely minced
- 8 oz
- mushrooms, sliced
- 6 Tbsp
- 3 c
- 1 c
- half and half
- 3/4 c
- parmesan cheese (freshly grated)
- 16 oz
- colby-monterey jack, shredded
- 4 oz
- cream cheese
- 2 Tbsp
- italian seasoning
- 1/2 c
- all purpose flour
- 16 oz
- fettucine noodles, cooked al dente and drained
1In 6 qt dutch oven, add 2 TBL butter. Cook 2 cloves of the garlic, the Italian seasoning, and the chicken until juices run clear. Take chicken out of the pan and set aside.
2Add 4 TBL to dutch oven. Cook remaining to garlic cloves, the onion and mushrooms until onions are translucent. Add flour and stir until incorporated.
3Slowly stir in milk and half-and-half. Add 3 cheeses (parm, colby-jack, cream cheese)and stir until completley melted. Add in chicken and stir well to get all ingredients equally distributed.
4Add chicken and all 16 oz of cooked fettucine noodles and stir until all ingredients are incorporated.
5Serve with salad and garlic bread.