Chicken Fettuccini Alfredo

INGREDIENTS:
3 chicken breasts, cut into cubes
5.5 Tablespoons butter, divided
2 cloves garlic, minced, divided
1.5 teaspoons italian seasoning
1/2 lb fettuccini pasta
1/2 onion, diced
1/2 package sliced mushrooms (8 oz)
2 Tablespoons and 2 teaspoons all purpose flour
1.5 teaspoons salt
1/2 teaspoon ground white pepper
1.5 cups milk
1/2 cup half & half
1/3 cup grated Parmesan cheese
1/2 cup Colby-Monterrey Jack cheese
1/4 cup sour cream

DIRECTIONS:
1 - In a large skillet over medium heat combine chicken, 1.5 Tablespoons butter, 1 clove minced garlic and italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2 - Bring large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes until al dente, drain.
3 - Meanwhile, melt 4 Tablespoons butter in the skillet. Saute onion, 1 clove minced garlic and mushrooms until onions are transparent.
4 - Slowly add milk and half & half and stir. Then stir in the flour, salt and pepper and stir until smooth and creamy.
5 - Stir in Parmesan and Colby-Monterrey Jack cheeses until melted.
6 - Add chicken mixture and sour cream. Serve over cooked fettucini.

THOUGHTS:
Better than any chicken fettuccini I have had in any restaurant. I can't wait to make this again!