Chicken Primavera Alfredo Recipe -
Chicken Primavera Alfredo Recipe
  • READY IN 50 mins

Chicken Primavera Alfredo

Recipe by  

"Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. 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.
  3. Melt remaining 1/2 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.
  4. Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
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Reviews More Reviews

Mar 27, 2013

Delicious! I did make a few minor changes...I only used 1/2 cup butter total. 1/4 cup for the chicken/veggies and 1/4 cup to make the alfredo sauce. I used a whole 8oz. pkg, of sliced mushrooms (I used baby bella), 4oz. cream cheese and only used part of the other cup of heavy cream (just enough to thin the sauce out a bit). I guess you could just say that I halved the sauce. The sauce was so good that I was afraid to ruin it by adding the egg, so I omitted it, lol. It was still plenty for 1# of pasta. This had a really great flavor, and I will def be making this again~YUM! Thanks for sharing. :)

Apr 03, 2013

So delicious! very easy to make, though it did take me a lot longer than I had originally planned; but that was probably my fault:/ very creamy and delicious my 12 year old sister said she's "going to fall asleep because its so dreamy" thank you for sharing!

Mar 25, 2013

Rich, creamy and very delicious! However, next time I make it I will cut the cream cheese down to 5 or 6 oz, instead of 8.

Mar 04, 2014

I've made this twice now. It is so delicious! The first time, I made it exactly according to the recipe and it was still a 5 star recipe. Very rich and creamy. The second time I made it, I used about half of the cream cheese (roughly 4oz. instead of 8 oz.) and I liked it better this way because more of the parmesan cheese flavor came through. The sauce was still rich but not overly so. Definitely will continue to make this-so easy too!

Jun 21, 2014

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!!

Jul 30, 2013

The flavor was good and I liked the mushrooms and bell peppers. I think it would have been better with a little more bell pepper and mushrooms, and possibly with a little less butter. The sauce mixture was easier to melt than when just using Parmesan cheese. Worth trying!!

Aug 13, 2015

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.

Jun 16, 2015

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.


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  • Calories
  • 974 kcal
  • 49%
  • Carbohydrates
  • 61.5 g
  • 20%
  • Cholesterol
  • 268 mg
  • 89%
  • Fat
  • 70.8 g
  • 109%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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