Rating: 4.5 stars
35 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

974 calories; protein 27g; carbohydrates 61.5g; fat 70.8g; cholesterol 267.9mg; sodium 440.6mg. Full Nutrition
Advertisement