Heat up the frying pan in medium blaze. Mix garlic, 2 tablespoons butter, and Italian seasoning with the chicken. Cook the chicken well after which, remove the pan aside. Next, boil a large pot of slated water. Sink the pasta in boiling water and cook for 8-10 minutes. When already firm, drain the water. Then, in a heated pan, melt 4 tablespoons of butter. Saute 2 tablespoons garlic, onion, and mushrooms. When onions are translucent, ass flour, salt, and pepper. Cook for 2 minutes before you pour in milk while stirring. When smooth and creamy, combine Parmesan and Colby-Monterey Jack cheeses. After the cheese melted, add the chicken, tomatoes,c and sour cream. Pour the Alfredo sauce over the fettuccine. Now, you can munch on Alfredo and see how creamy and rich the original
Italian recipe sauce can be.
