“This dish is red peppers, green peppers, mushrooms, and chicken in an Alfredo sauce.”

Serving: 6 | Prep: 20m | Ready in: 50m


  • 1 lb. fettuccine pasta
  • 1/4 cup butter
  • 2 skinless, boneless chicken breast halves, cut into strips
  • 1 clove garlic, minced, or more to taste
  • 4 oz. sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup butter
  • 1 pint heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 (8 oz.) package cream cheese, cut into pieces
  • salt and ground black pepper to taste
  • 1 egg, beaten


  • Pour lightly salted water into a big pot to fill and boil it. Mix in fettuccine, boil again and cook the pasta over medium heat for 8 minutes until fully cooked but not mushy. Strain.
  • In a big frying pan, melt 1/4 cup butter over medium heat. In the butter, stir and cook garlic and chicken until the chicken is brown. Add red bell pepper, green bell pepper, and mushrooms; stir and cook until the vegetables are soft.
  • In a big saucepan, melt 1/2 heavy cream and the leftover 1/2 cup butter over medium heat. Slowly add Parmesan cheese, switching with cream cheese pieces, whisking continually. Mix in the leftover heavy cream, simmering for 5 minutes until the sauce is thick. Mix vegetable mixture and chicken into the

cream sauce.

  • Remove the pasta to the saucepan and mix in egg. Stir and cook for 1 minute and enjoy immediately.

Nutrition Information

  • Calories: 974 calories;
  • Total Carbohydrate: 61.5 g
  • Cholesterol: 268 mg
  • Total Fat: 70.8 g
  • Protein: 27 g
  • Sodium: 441 mg