- 1 pound fettuccine pasta
- 1/4 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
- 1/2 cup butter
- 1 pint heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1 (8 ounce) package cream cheese, cut into pieces
- salt and ground black pepper to taste
- 1 egg, beaten
- 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.
- 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 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.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.