Restaurant Style Chicken Fettucine Alfredo
By
Terri Gronau
@tgronau
1
Made this for my daughter's birthday dinner and everyone absolutely loved it. This is now the only fettucine we eat.
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 6
- chicken breasts, boneless and skinless, cubed
- 1 medium
- onion, small dice
- 4 clove
- garlic, finely minced
- 8 oz
- mushrooms, sliced
- 6 Tbsp
- butter
- 3 c
- milk
- 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
How to Make Restaurant Style Chicken Fettucine Alfredo
- 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.
