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Chicken Primavera Alfredo


"Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce."
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50 m servings 974 cals
Original recipe yields 6 servings


  • Calories:
  • 974 kcal
  • 49%
  • Fat:
  • 70.8 g
  • 109%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 268 mg
  • 89%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 18
  1. 25 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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 "go...

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.

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 ...

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 ...

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...

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 so...

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 ...