Alfredo Fettuccine with Chicken Primavera

Name: Alfredo Fettuccine with Chicken Primavera
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Butter; 2 whole Chicken Breast; 8 oz Cream Cheese; 1 whole Eggs; 1 lb Fettuccine Pasta; 1 clove Garlic; 0.5 cup Grated Parmesan Cheese; 1 whole Green Bell Pepper; 1 cup Heavy Cream; 1 whole Red Bell Pepper; 0.75 tsp Salt; 4 oz Sliced Mushrooms

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Halal 🕌Kosher ✡️Comfort-Food

Alfredo Fettuccine with Chicken Primavera features tender chicken, sweet bell peppers, and earthy mushrooms wrapped in a luxuriously creamy Parmesan sauce. The richness from cream and cream cheese balances the gentle garlic and butter for a comforting, restaurant-style pasta. Serve this for a cozy weeknight dinner or a special gathering when you want a hearty, crowd-pleasing bowl of pasta.

Prep20 mins
Cook30 mins
Serves6
DifficultyMedium

1

Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in fettuccine, return to a boil, and cook over medium heat until cooked through but still slightly firm, about 8 minutes. Drain.
2

Melt 1/4 cup butter in a large skillet over medium heat; cook and stir the chicken and the garlic in the butter until the chicken is browned. Add the mushrooms, green bell pepper, and red bell pepper; cook and stir until the vegetables are tender.
3

Melt the remaining 1/2 cup butter with 1/2 of the heavy cream in a large saucepan over medium heat. Gradually add the Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in the remaining heavy cream and simmer until the sauce has thickened, about 5 minutes. Stir the chicken and vegetable mixture into the cream sauce.
4

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