Ingredients

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter
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

200 ml milk

2 tomatoes

Sour cream

Parmesan cheese

 

Directions 

1. In a large skillet over medium heat combine chicken, 2 tablespoons of butter, 2 garlic cloves, 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 of butter in the skillet. Saute onion, 2 garlic cloves, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook for 2 minutes. Slowly add milk half-by-half, stirring until the mixture is 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.