Description
This Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is the ultimate comfort food with a gourmet twist. Tender herbed chicken over creamy truffle-infused feta pasta, topped with golden crispy leeks. This elegant chicken Alfredo recipe is perfect for special dinners or weeknight indulgence. Great served with roasted veggies or garlic bread.
Ingredients
2 chicken breasts
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
12 ounces fettuccine pasta
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
3/4 cup crumbled feta cheese
1 teaspoon truffle oil
2 leeks, thinly sliced
1/2 cup grated parmesan cheese
2 tablespoons all-purpose flour (optional)
Instructions
1. Season chicken breasts with thyme, rosemary, salt, and pepper.
2. Heat olive oil in a skillet and sear chicken until golden and cooked through. Remove and slice.
3. Cook fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
4. In the same skillet, melt butter and cook garlic until fragrant. Add cream, feta, and truffle oil. Stir until smooth, adding pasta water to thin sauce if needed.
5. Toss cooked pasta into the sauce to coat.
6. In a separate pan, toss sliced leeks with flour and parmesan. Fry in olive oil until crispy.
7. Plate pasta, top with sliced chicken, and garnish with crispy parmesan leeks.
Notes
Use high-quality truffle oil for best results.
Make sure leeks are very dry before frying for maximum crispiness.
Add reserved pasta water slowly to avoid thinning the sauce too much.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3g
- Sodium: 590mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg