Chicken Fettuccini Alfredo
It's easy to make this dairy free, but you can also use regular milk if allergies aren't an issue.
Recipe Summary Chicken Fettuccini Alfredo
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Ingredients | Easy Chicken Pasta Recipes Dairy Free6 skinless, boneless chicken breast halves - cut into cubes6 tablespoons butter, divided4 cloves garlic, minced, divided1 tablespoon Italian seasoning1 pound fettuccini pasta1 onion, diced1 (8 ounce) package sliced mushrooms⅓ cup all-purpose flour1 tablespoon salt¾ teaspoon ground white pepper3 cups milk1 cup half-and-half¾ cup grated Parmesan cheese8 ounces shredded Colby-Monterey Jack cheese3 roma (plum) tomatoes, diced½ cup sour creamDirectionsIn a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.Info | Easy Chicken Pasta Recipes Dairy Freeprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
TAG : Chicken Fettuccini AlfredoWorld Cuisine Recipes, European, Italian,
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