Delicious, healthy, and natural.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 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 and ground black pepper to taste
- 1 egg, beaten
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in 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 1/2 cup butter with 1/2 of 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
| Calories | 974 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 268 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 43 g |
| Sodium | 441 mg |
| Sugars | 4 g |
| Fat | 71 g |
| Unsaturated Fat | 0 g |
Reviews
This was so delicious! After reading the reviews, I made some adjustments. I did 4 oz of cream cheese instead of 8oz, added an onion and used red pepper flakes, garlic powder and Italian seasoning along with the salt and pepper to season the chicken, bell peppers and mushrooms. Will definitely be making this again.
Delicious!
Delicious, easy to make. My new favourite comfort food.
Iwe prefer the sweeter red bell pepper, used one and half. Regarding butter, choose a lower calorie alternative, half & Half & half fat free will work, may need a thickener- flour. Overall a great dish. Cheese it up with your favorite.
I didn’t make any substitutions other than adding onions because we love onions in our home. I definitely would make sure to use fresh vegetables and maybe add spices to the chicken so there is some seasoning in those bites of meat.
Very bland, way too much pasta and not enough sauce. It would be much better with about half the amount of pasta indicated in the recipe.
Excellent,very unusual but made it per the instructions. My wife who is a picky eater loved it.I will keep this recipe.
We loved it! For those that change the entire recipe then give it a low rating because it wasn’t good, give your head a shake. I only substituted low fat cream cheese and used half and half instead of whipping cream. It was SO good. Definitely will make again. Thanks!
I absolutely loved this dish! I’ve made it several times over the past few years. It’s a pretty dish since it’s colorful and is a delicious comfort food. It’s rich, but not overwhelmingly so. Everyone always loves the dish, and there’s never any leftovers! I plan to make it again real soon!
Made it for my foreign film club, and it was a hit! I gave it a 4 out of 5 because I had to make some substitutions. I didn’t have any heavy whipped cream, so I used plain yogurt. I added extra garlic – because I LOVE garlic, and doubled the peppers, because I had extra that I needed to use up before they went bad. I put in some fresh Thai Basil from my garden.
Not a fan.. Too heavy, creamy and bland for me. I followed the recipe, did add zucchini, broccoli and topped with crispy bacon crumbles and quartered sweet grape tomatoes . Won’t make it again, even though my husband loved it.
This has become my favorite pasta recipe! I absolutely love it, so yummy. I have made it a few times already and have never used any egg. Also I only used cream cheese the first time…it was just as good without it. As other users suggested, I used some pepper flakes too.
Good, will make again but omitting the cream cheese & adding more garlic to the sauce. I used Italian sausage instead of chicken. My fiance said he would eat this every night if I let him.
I cooked the chicken in olive oil with Italian seasoning and added the red pepper to it. The last few minutes of cooking the linguini I added broccoli to cook along with it. I also added spinach to it once mixing in the pasta with the chicken and sauce. To the sauce I added muenster , jack cheeses as well as queso fresco.
Great taste and quick to prepare! I cut the cream cheese amount in half, left out the egg at the end, and used Gluten free pasta too! Delicious !!
This was really fun to make! I did add a full tomato. Which really flavored it up. Defiantly saving his one.
This was rich and delicious. Tasted like a Cheesecake Factory pasta dish. I used broccoli and quartered mushrooms and only about half the cream cheese that it called for. Next time I will add some crispy bacon for a twist.
My family loved this recipe. We will be making it again.
i love this recipe! hubby loves it he saved sum for lunch at work the next day!
I tried the recipe as written, however, I did add a few crushed red pepper flakes and some chopped onion with the mushrooms and peppers. I also used linguine, as this is what I had on hand. The only change I would make next time is to add 1 more breast half, as mine were a little small & my husband said it needed more chicken. Will definitely make this again!!