“Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.” - by CPYROS
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the 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.
- 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.
- Melt remaining 1/2 cup butter with half 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.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition
Amount Per Serving (6 total)
- Calories
- 974 cal
- 49%
- Fat
- 70.8 g
- 109%
- Carbs
- 61.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Delicious! I did make a few minor changes...I only used 1/2 cup butter total. 1/4 cup for the chicken/veggies and 1/4 cup to make the alfredo sauce. I used a whole 8oz. pkg, of sliced mushrooms (I use..." See mored baby bella), 4oz. cream cheese and only used part of the other cup of heavy cream (just enough to thin the sauce out a bit). I guess you could just say that I halved the sauce. The sauce was so good that I was afraid to ruin it by adding the egg, so I omitted it, lol. It was still plenty for 1# of pasta. This had a really great flavor, and I will def be making this again~YUM! Thanks for sharing. :)"
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