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Chicken Primavera Alfredo
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender chicken strips, colorful bell peppers, and savory mushrooms sautéed in butter, tossed with velvety Alfredo sauce and fettuccini pasta for a scrumptious chicken primavera Alfredo.
Ingredients:
  • 1 pound fettuccine pasta
  • 0.25 cup butter
  • 2 skinless, boneless chicken breast halves, cut into strips
  • 1 clove garlic, minced, or more to taste
  • 4 ounces sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 0.5 cup butter
  • 1 pint heavy whipping cream
  • 0.5 cup grated Parmesan cheese
  • 1 (8 ounce) package cream cheese, cut into pieces
  • salt and ground black pepper to taste
  • 1 egg, beaten
Instructions:
  • Fill a large pot with salted water and bring to a rolling boil. Add fettuccine and cook until al dente, about 8 minutes. Drain the pasta.
  • In a large skillet over medium heat, melt 1/4 cup of butter. Cook and stir the chicken and garlic in the melted butter until the chicken is browned. Add the mushrooms, green bell pepper, and red bell pepper and continue to cook and stir until the vegetables are tender.
  • In a large saucepan over medium heat, combine 1/2 cup butter with half of the heavy cream until melted. Gradually stir in Parmesan cheese and cream cheese pieces, mixing constantly. Add the rest of the heavy cream and simmer until the sauce thickens, about 5 minutes. Stir in the chicken and vegetable mixture into the creamy sauce.
  • Add the cooked pasta to the saucepan along with the egg. Stir continuously for 1 minute over heat, then serve promptly.

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