Description
Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a gourmet twist on a comforting classic. This rich, creamy pasta recipe features juicy herbed chicken, tangy truffle-infused feta sauce, and crispy parmesan-topped leeks. A luxurious yet easy dinner idea perfect for cozy nights or special occasions.
Ingredients
2 large chicken breasts
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup heavy cream
1/2 cup crumbled feta cheese
1 teaspoon truffle oil
8 ounces fettuccine pasta
2 leeks (white and light green parts only)
1/3 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons chopped fresh parsley
Instructions
1. Season chicken breasts with garlic powder, dried oregano, salt, and black pepper.
2. Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden, then transfer to a baking sheet. Bake at 375°F for 10–12 minutes.
3. Slice leeks into thin rings and rinse thoroughly. Toss with olive oil and grated parmesan. Spread on a parchment-lined baking sheet and roast at 400°F for 12–15 minutes until crispy.
4. Cook fettuccine pasta in salted water until al dente. Reserve 1 cup of pasta water and then drain.
5. In a skillet, melt butter and stir in heavy cream over low heat. Add crumbled feta and whisk until smooth. Stir in truffle oil and season to taste. Add pasta water to adjust consistency if needed.
6. Toss cooked pasta in the cream sauce until evenly coated.
7. Slice the baked chicken and serve over the sauced pasta.
8. Top with crispy parmesan leeks and fresh parsley before serving.
Notes
Use only the white and light green parts of the leeks to avoid bitterness.
Reserve pasta water to adjust sauce consistency later.
Truffle oil is potent — start with a little and taste before adding more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 625
- Sugar: 4g
- Sodium: 510mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg