Ingredients

• 6 tablespoons butter , divided
• 6 skinless , boneless chicken breast halves, cut into cubes
• 4 cloves garlic , minced, divided
• 1 tablespoon Italian seasoning
• 1 , 16 ounce
• 1 onion , diced
• 1 , 8 ounce
• 0.33 cups all-purpose flour
• 1 tablespoon salt
• 0.75 teaspoons ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 8 ounces shredded Colby-Monterey Jack cheese
• 0.75 cups grated Parmesan cheese
• 3 omas (plum) tomatoes , diced
• 0.5 cups sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 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.
4. 4 Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.
5. 5 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.
6. 6 Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7. 7 Enjoy!

Nutrition per serving