Lorenzo Devereaux
This Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a decadent twist on a classic comfort dish. Imagine tender herb-seasoned chicken, golden and crisp on the outside, nestled over ribbons of silky pasta coated in a luscious Alfredo sauce. The truffle-feta cream brings an earthy, tangy complexity that balances the richness beautifully, while the crispy Parmesan leeks add a satisfying crunch in every bite.
It’s a dish designed to impress—whether for a cozy date night at home or an elevated weeknight dinner. Every forkful offers a medley of textures and flavors: creamy, crispy, savory, and just a touch of indulgent luxury. Perfect with a glass of crisp white wine or sparkling water with lemon.
What Kind of Pasta Should I Use?
Fettuccine is the classic choice for Alfredo, with its wide, flat noodles catching the sauce beautifully. However, tagliatelle or pappardelle can be equally divine. If you’re feeling adventurous, try fresh spinach pasta for a subtle color and nutrient boost.
Ingredients for the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
- Chicken breast fillets – Boneless and skinless, perfect for even cooking and absorbing the herb rub.
- Fresh herbs (parsley, thyme, dill) – These brighten the flavor of the chicken and sauce.
- Fettuccine pasta – Wide noodles that cling to the Alfredo sauce.
- Heavy cream – The base of the sauce, giving it that velvety texture.
- Truffle oil – Adds a luxurious, earthy aroma.
- Feta cheese – Brings tang and creaminess to the truffle cream.
- Parmesan cheese – For richness in the sauce and crispy leeks.
- Leeks – Sliced thin and roasted or fried until golden for a crunchy garnish.
- Butter – Enhances the sauce’s flavor and silkiness.
- Garlic – Aromatic and savory, a must in any Alfredo.
- Salt and pepper – For seasoning throughout the dish.
How To Make the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Step 1: Prepare the Chicken
Season the chicken breast fillets generously with salt, pepper, and a mix of finely chopped parsley, thyme, and dill. Heat a skillet over medium-high heat with a drizzle of olive oil, then sear the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and let rest.
Step 2: Crisp the Parmesan Leeks
Slice leeks into thin rings, separating them gently. Toss with a light coating of olive oil, grated Parmesan, and a pinch of salt. Spread on a lined baking sheet and roast at 400°F (200°C) for 10–12 minutes until golden and crispy. Alternatively, shallow fry them in oil for a more indulgent crunch.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 4: Make the Alfredo Base
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until smooth and creamy.
Step 5: Create the Truffle Feta Cream
In a small saucepan over low heat, combine crumbled feta with a splash of cream until melted and smooth. Stir in truffle oil to taste.
Step 6: Combine and Serve
Add the cooked pasta to the Alfredo sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce. Slice the chicken and arrange it over the pasta. Drizzle with truffle feta cream and top with crispy Parmesan leeks. Serve immediately for the best texture and flavor.
Serving and Storing Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
This dish shines brightest when served immediately, allowing the creamy sauce to coat the pasta perfectly and the Parmesan leeks to stay delightfully crisp. If you need to store leftovers, place them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to restore the sauce’s silkiness. Note that the crispy leeks are best enjoyed fresh, so store them separately and re-crisp in the oven.
What to Serve With Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
1. Garlic Bread
Warm, buttery garlic bread makes an irresistible side for soaking up any extra Alfredo sauce.
2. Roasted Asparagus
A simple, slightly charred green side balances the richness of the pasta.
3. Caesar Salad
Crisp romaine, tangy dressing, and crunchy croutons add a refreshing contrast.
4. White Wine
A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the creaminess beautifully.
5. Lemon Butter Green Beans
Bright and zesty, these complement the earthy truffle notes.
6. Bruschetta
Fresh tomatoes, basil, and balsamic glaze offer a burst of acidity.
7. Roasted Parmesan Potatoes
Another comfort favorite that pairs perfectly with the Alfredo’s flavor profile.
Want More Pasta Dinner Ideas?
If this Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks has you craving more creamy, comforting pasta dishes, you might enjoy these too:
- Creamy Garlic Chicken Breasts for a rich yet simple skillet meal.
- Garlic Butter Chicken with Rigatoni and Parmesan when you want that garlicky, cheesy perfection.
- One-Pot Smoked Sausage Pasta for a smoky, hearty twist.
- Creamy Beef and Shells if you’re in the mood for a meaty, satisfying bowl.
- Marry Me Chicken Pasta for a dish with a little romance in every bite.
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I’d love to hear how yours turns out. Did you go heavy on the truffle oil or keep it subtle? Did you sneak in extra Parmesan? Share your tweaks and tips—let’s inspire each other in the kitchen.
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Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Equipment
- Large Skillet
- Large pot
- Sheet pan
- Small saucepan
- Tongs
Ingredients
Ingredients
- 1.5 lb chicken breast cutlets
- 1.25 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp fresh thyme, chopped
- 2 tbsp olive oil (for searing)
- 2 medium leeks, thinly sliced
- 1 tbsp olive oil (for leeks)
- 1 cup grated Parmesan cheese, divided 3/4 cup for sauce, 1/4 cup for leeks
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream for Alfredo
- 0.5 cup feta cheese, crumbled
- 2 tbsp heavy cream for truffle-feta cream
- 1.5 tsp truffle oil to taste
- 1 tsp lemon zest optional
- 0.75 cup reserved pasta water as needed
- 2 tbsp fresh herbs, chopped for garnish
Instructions
- Season chicken with salt, pepper, parsley, dill, and thyme. Sear in 2 tbsp olive oil over medium‑high heat for 4–5 minutes per side until golden and cooked through. Rest.
- Toss sliced leeks with 1 tbsp olive oil and 1/4 cup Parmesan. Roast at 400°F (200°C) for 10–12 minutes (or shallow‑fry) until crisp.
- Cook fettuccine in salted water to al dente. Reserve about 3/4 cup pasta water; drain.
- In the skillet, melt butter. Sauté garlic 30 seconds. Add 1.5 cups cream; simmer gently. Whisk in remaining Parmesan until smooth.
- In a small pan, warm feta with 2 tbsp cream until creamy; stir in truffle oil and lemon zest.
- Toss pasta with Alfredo, loosening with pasta water as needed. Slice chicken and arrange on top. Drizzle truffle‑feta cream, add crispy leeks and herbs, and serve.