Creamy Chicken Tomato Pasta Skillet

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Fettuccini also works well for this dish, use only firm roma plum tomatoes or the creamed sauce will become too watery --- if desired serve with recipe#105726 :)

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Steps

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Heat 4 tablespoons butter in a skillet over medium heat.

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Add in cubed chicken , 1 tablespoon fresh garlic and 2 teaspoons italian seasoning.

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Cook stirring until the chicken is no longer pink and cooked through set aside to a bowl.

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In the same skillet heat the remaining 4 tablespoons butter.

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Add in onion , crushed chili flakes , 1 tablespoon remaining garlic and sliced mushrooms.

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Cook until the onions are soft.

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Stir in flour and seasoned salt.

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Cook stirring continuously for 2 minutes.

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Slowly add in the 4 cups half and half cream.

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Cook / simmer over low heat stirring until bubbly and thickened.

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Stir in 3 / 4 cup parmesan cheese and monterey jack until smooth and melted.

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Season with black pepper to taste.

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Stir in the cooked chicken mixture and chopped tomatoes.

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Stir in the sour cream until heated through but do not boil.

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Serve over cooked pasta , then sprinkle with more grated parmesan cheese if desired.

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Delicious !.

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Ingredients

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spaghetti, boneless skinless chicken breasts, butter, garlic, dried italian seasoning, onion, crushed red pepper flakes, fresh mushrooms, all-purpose flour, seasoning salt, half-and-half cream, ground black pepper, parmesan cheese, monterey jack cheese, roma tomatoes, sour cream