This fettuccine dish topped with a creamy cheesy Alfredo is a family favorite Its great with a salad and garlic bread
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
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
