Alfredo Chicken & Pasta from Claudette

INGREDIENTS: 6 boneless/skinless chicken breast halves- cut into cubes   6 TBSP butter or margerine 4 cloves of minced garlic 1 TBS Italian seasoning 1 lb. fetticcuni pasta 1 small onion-diced 1- 8 oz. package of sliced mushrooms 1/3 cup all-purpose flour 1 TBS salt 3/4 tsp ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ozs.  shredded Colby-MontereyJack cheese3 Roma (plum) tomatoes-diced 1/2 cup sour cream   COOKING Instructions:   In a large skillet over medium heat combine chicken, 2 TBSP butter, 1/2 of the minced garlic & Italian seasoning.  Cook until chicken is no longer pink inside. Remove from skillet & set a side.   Bring large pot of lightly salted water to a boil. Add pasta & cook for until al dente (8-10 mins.) rinse & drain pasta.   Meanwhile, melt 4 TBS butter in skillet. Saute onion, 2 TBS garlic & mushrooms until onions are transparent.  Stir in flour, salt & pepper; cook 2 mins. Slowly add milk & half/half, stirring until sauce is smooth & creamy.  Stir in Parmesan & Colby-Monterey Jack chesses & stir until cheese is melted then return chicken back to skillet & heat for 2 mins.    Place pasta on plate or in a bowl & ladle desired amount of Alfredo sauce.   Serve with Garlic bread & green salad... Enjoy