In a large skillet over medium heat combine chicken, garlic, 2 tablespoons butter, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta according to package directions, or in boiling water 8-10 minutes or until al dente. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic 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 cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. Serves 8.

Nutrition Facts^*

Based on a 2000 calorie diet per serving per serving

DV %

34.7
--
20.8
10.7
49.4
38.4
75.4
48.3

Calories: 694.2
Total Sugars: 3.1g
Carb.: 62.4g
Fiber: 2.7g
Total Fats: 32.1g
Cholesterol: 115.1mg
Protein: 37.7g
Sodium: 1160.2mg

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

(Not yet rated) Anonymous User on 2008-02-20

Excellent recipe. I used shrimp instead of chicken, and it was as good as anything I've eaten in a restaurant.

(Not yet rated) boz on 2006-11-01

excellent! could probably get away with leaving out the sour cream.

(Not yet rated) Anonymous User on 2006-02-28

To make this low fat, use fat-ree half-and-half and 1% milk. It still comes out creamy but not as heavy.

(Not yet rated) Anonymous User on 2006-02-27

Adding broccoli is a yummy touch, if you enjoy veggies. :o)

Chicken Fettuccini Alfredo

Ingredients (serves 4)

Directions

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