Chicken Fettuccine Alfredo

Truth be told, I don't like Fettuccine Alfredo.

I am a red sauce kind of girl. Half the time I don't even want the pasta, just a big hunk of toasted bread for scooping. Sorry Italian food- but after working in Italian restaurants from the ages of 15-22, litttttttle burn out.

The boyfriend on the other hand- loves Italian food something fierce. His favorite is my nightmare-- Fettuccine Alfredo. Why God, why? It doesn't taste bad... but my tummy turns when I think of all that freaking cheese and cream smothering the plate.

After a crazy work week for the boy... this was an attempt of a small token of affection for all his effort and positivity. I truly do admire and appreciate his eternal sunshine. This new school Fettuccine with delicious berry tiramisu (post to come) is a delightful food coma after putting in some long hours. You rock meu amor!

This is not your traditional Fettuccine because it incorporates multiple types of cheeses. It's thick because of a dusting of flour in the mix. The flavor is similar to the traditional version- but you can tell there's more dynamic. It's heavy and evil... exactly how cheesy pasta should be.

If you're an Alfredo fan... you have to try this recipe!

Chicken Fettuccine Alfredo
adapted from allrecipes.com

3 skinless, boneless chicken breast cut into cubes
3 tablespoons butter, divided
4 cloves garlic, minced, divided
1/2 tablespoon Italian seasoning
1/2 pound fettuccine pasta
1/4 onion, diced
1/2 cup broccoli
1/6 cup all-purpose flour
1/2 tablespoon salt
1/2 teaspoon ground white pepper
1 1/2 cups milk
1/2 cup heavy cream or half and half
1/3 cup grated Parmesan cheese
4 ounces shredded Colby-Monterey Jack cheese
1/4 cup sour cream

In a large skillet over medium heat combine chicken, 1 tablespoon of butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

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.

Meanwhile, melt 2 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and broccoli until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and heavy cream/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 fettuccine.