Chicken strips, green and red bell peppers, and mushrooms are cooked in butter, then stirred into a creamy, comforting Alfredo sauce with fettuccini in this delicious chicken primavera Alfredo dish.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
974 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Step 2
Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
Step 3
Melt remaining 1/2 cup butter with 1/2 of the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
Step 4
Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Ingredients
½ cup butter
¼ cup butter
1 egg, beaten
1 pint heavy whipping cream
½ cup grated Parmesan cheese
salt and ground black pepper to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 clove garlic, minced, or more to taste
1 pound fettuccine pasta
4 ounces sliced fresh mushrooms
2 skinless, boneless chicken breast halves, cut into strips
