Chicken Primavera Alfredo

Chicken Primavera Alfredo

7 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  CPYROS

“Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  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.
  3. 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.
  4. Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

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Reviews (7)

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 used 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. :)



So delicious! very easy to make, though it did take me a lot longer than I had originally planned; but that was probably my fault:/ very creamy and delicious my 12 year old sister said she's "going to fall asleep because its so dreamy" thank you for sharing!



Rich, creamy and very delicious! However, next time I make it I will cut the cream cheese down to 5 or 6 oz, instead of 8.

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Amount Per Serving (6 total)

  • Calories
  • 974 cal
  • 49%
  • Fat
  • 70.8 g
  • 109%
  • Carbs
  • 61.5 g
  • 20%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 272 mg
  • 91%
  • Sodium
  • 505 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Creamy Fettuccine Alfredo with Chicken and Bell Peppers


next recipe:

Alfredo Chicken and Broccoli