Description
This Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a gourmet twist on classic Alfredo, featuring juicy herbed chicken, creamy truffle feta sauce, and crispy parmesan leeks. Perfect for weeknight indulgence or dinner parties, this luxurious chicken pasta recipe is rich, elegant, and satisfying.
Ingredients
2 boneless skinless chicken breasts
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
12 oz fettuccine pasta
1 1/2 cups heavy cream
3/4 cup crumbled feta cheese
1 teaspoon truffle oil
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1 large leek, white part only
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Season chicken breasts with salt, pepper, and chopped fresh herbs. Sear in olive oil over medium-high heat until golden and cooked through. Rest and slice thinly.
2. Thinly slice leeks, rinse, and dry thoroughly. Toss with olive oil and parmesan, then bake or air fry at 375°F until golden and crispy. Set aside.
3. Cook fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a saucepan, sauté garlic in olive oil. Add cream and bring to a simmer. Stir in feta and truffle oil. Simmer until smooth and thickened. Season to taste.
5. Toss pasta with sauce, using reserved water to adjust consistency. Plate with sliced chicken and crispy leeks on top.
Notes
Use boneless thighs if preferred for juicier chicken.
Go easy on the truffle oil—it’s strong!
Dry the leeks well before crisping to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 635
- Sugar: 3g
- Sodium: 590mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 115mg