Description
This Herbed Chicken Alfredo with Truffle Feta Cream and Crispy Parmesan Leeks is a gourmet chicken Alfredo recipe that pairs juicy herb‑seasoned chicken with a silky truffle feta Alfredo sauce and crunchy Parmesan leeks. Perfect for a special dinner, this Italian‑American pasta features bold flavor, creamy texture, and restaurant‑quality results at home.
Ingredients
2 large chicken breasts
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons olive oil
2 medium leeks, white and light green parts thinly sliced
1 cup finely grated Parmesan cheese, divided
12 ounces fettuccine
3 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups heavy cream
4 ounces feta cheese, crumbled
1 to 2 teaspoons truffle oil
1 teaspoon lemon zest, optional
½ cup reserved pasta water
Extra parsley, for garnish
Instructions
1. Season the chicken. Pat chicken dry and season with salt, pepper, thyme, parsley, and basil.
2. Sear the chicken. Heat olive oil in a large skillet over medium; cook chicken 5 to 6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
3. Crisp the leeks. In the same skillet, add a drizzle of oil if needed, then leeks and 1/4 cup Parmesan. Cook, stirring, until golden and crisp. Transfer to a paper‑towel plate.
4. Start the Alfredo base. Melt butter in the skillet; add garlic and cook 30 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer.
5. Make the truffle feta cream. Whisk in feta until smooth. Add 1/2 cup Parmesan and simmer 1 to 2 minutes until glossy. Off heat, stir in truffle oil and lemon zest.
6. Cook the pasta. Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, drain.
7. Bring it together. Toss pasta with the truffle feta Alfredo, loosening with splashes of pasta water as needed to coat.
8. Finish and serve. Top with sliced chicken, remaining Parmesan, crispy leeks, and parsley. Serve immediately.
Notes
Use block feta in brine for the creamiest sauce that melts smoothly.
Go light with truffle oil at first; you can always add a few more drops to taste.
Keep leeks in a single layer while crisping so they brown instead of steam.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 180 mg