This was a hit tonight. I almost didn't make it after reading a post about "grainy, lumpy sauce". Granted, there is a trick to making dairy products behave under heat, but I had no trouble. Let the roux cook the full two minutes (to reduce the grainy texture that comes with a flour-based sauces) and then let it cool a bit. Whisk in the milk and SLOWLY heat. Then remove from the heat and whisk in the cheeses and sour cream. It will not be as satiny smooth as some Alfredo sauces because of the flour, but I didn't find that to be a problem. I also suggest chopping the tomatoes ahead of time and letting them drain really well before folding into the final dish.
This dish looks complicated at first, but it comes together really quickly if you do the prep work ahead of time. I did the chicken first while the pasta water was heating. The timing of the sauce was perfect with cooking the pasta. Only change I made was to leave out the mushrooms. I also added the garlic a bit later in the cooking process to avoid overcooking it. I made a half recipe for our family of 4 and it was more than plenty. Served with french bread and steamed broccoli. I'll make this again for sure!
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This was a hit tonight. I almost didn't make it after reading a post about "grainy, lumpy...