restaurant style chicken fettucine alfredo
(1 RATING)
Made this for my daughter's birthday dinner and everyone absolutely loved it. This is now the only fettucine we eat.
No Image
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 - chicken breasts, boneless and skinless, cubed
- 1 medium onion, small dice
- 4 cloves garlic, finely minced
- 8 ounces mushrooms, sliced
- 6 tablespoons butter
- 3 cups milk
- 1 cup half and half
- 3/4 cup parmesan cheese (freshly grated)
- 16 ounces colby-monterey jack, shredded
- 4 ounces cream cheese
- 2 tablespoons italian seasoning
- 1/2 cup all purpose flour
- 16 ounces fettucine noodles, cooked al dente and drained
How To Make restaurant style chicken fettucine alfredo
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 4Add chicken and all 16 oz of cooked fettucine noodles and stir until all ingredients are incorporated.
-
Step 5Serve with salad and garlic bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes