Chicken Fettuccine Alfredo

Ingredients:

6 skinless, boneless chicken breast halves - cut into bite sized pieces
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccine 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 Monterey Jack cheese
1/2 cup sour cream
Parsley flakes

Preparation:

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 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 fettuccini pasta and cook for 8 to 10 minutes or until soft.
Drain pasta in a colander
Melt 4 tablespoons butter in the skillet on medium heat and saute onion, 2 tablespoons 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 Monterey Jack cheeses; stir until cheese is melted.
Stir in chicken and sour cream into mixture.

Serve over cooked fettuccine and sprinkle with parsley flakes.