Description

Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a gourmet twist on a classic pasta dish. This creamy, herb-infused Alfredo is topped with golden parmesan leeks and rich truffle feta cream for a restaurant-worthy meal at home. Perfect for weeknight indulgence or a special dinner.

Ingredients

2 Chicken breasts

1 tablespoon Fresh thyme, chopped

1 tablespoon Fresh rosemary, chopped

3 Garlic cloves, minced

1 cup Heavy cream

3/4 cup Truffle feta cheese, crumbled

1/2 cup Parmesan cheese, grated

1 large Leek, thinly sliced

2 tablespoons Butter

1 tablespoon Olive oil

1/2 teaspoon Salt

1/2 teaspoon Pepper

8 oz Fettuccine pasta

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Instructions

1. Season chicken breasts with salt, pepper, thyme, and rosemary. Sear in olive oil until golden and cooked through. Set aside.

2. In the same pan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer gently.

3. Stir in truffle feta and parmesan until smooth. Adjust seasoning as needed.

4. Cook fettuccine until al dente. Reserve 1 cup of pasta water and drain.

5. Toss sliced leeks with olive oil and parmesan. Roast or air-fry until crispy.

6. Combine pasta with Alfredo sauce, adding pasta water if needed to loosen the sauce.

7. Slice chicken and place on pasta. Top with crispy leeks and serve immediately.

Notes

Use soft, creamy truffle feta or blend plain feta with a touch of truffle oil.

Spread leeks well when roasting to ensure crispness.

Reheat leftovers gently with cream and re-crisp leeks separately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop & Oven
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 645
Sugar: 3g
Sodium: 740mg
Fat: 39g
Saturated Fat: 19g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 37g
Cholesterol: 135mg