Ingredients

• 1 pound fettuccine pasta
• 0.25 cups 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
• 0.5 cups butter
• 1 pint heavy whipping cream
• 0.5 cups grated Parmesan cheese
• 1 , 8 ounce
• salt and ground black pepper to taste
• 1 egg , beaten

Instructions

1. 1 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.
2. 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. 3 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.
4. 4 Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

Nutrition per serving