Chicken Fettuccini Alfredo

6 skinless, boneless chicken breast halves - cut into cubes

6 tablespoons butter, divided

4 cloves garlic, minced, divided

1 tablespoon Italian seasoning

1 pound fettuccini pasta

1 onion, diced

1 (8 ounce) package sliced mushrooms

1/3 cup all-purpose flour

1 tablespoon salt

3/4 teaspoon ground white pepper

3 cups milk

1 cup half-and-half

3/4 cup grated Parmesan cheese

8 ounces shredded Colby-Monterey Jack cheese



3 roma (plum) tomatoes, diced

1. In 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.
2. 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.
3. 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.