Chicken Primavera Alfredo

Serves 6

Ingredients:

 1 pound fettuccine pasta

 🧈  ¼ 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

🧈   ½ cup butter

🥛  1 pint heavy whipping cream

🧀  ½ cup grated Parmesan cheese

🧀  1 (8 ounce) package cream cheese, cut into pieces

 🧂  salt to taste

ground black pepper to taste

 🥚  1 egg, beaten

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 ½ 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.