Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Make weeknight dinner feel like a chef-y occasion with this Herbed Chicken Alfredo layered with truffle‑kissed feta cream and a snowfall of crispy Parmesan leeks. Juicy, pan-seared chicken meets silky fettuccine in a rich garlic‑Parmesan sauce, while earthy truffle and tangy feta add depth you don’t expect from a 45‑minute meal. It’s a gorgeous, restaurant‑style plate that still ticks the boxes for easy recipe, dinner ideas, and quick comfort food—perfect for a cozy date night, company-worthy entertaining, or when you simply want indulgent food ideas without fuss.
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.
Notes
For the crispiest leeks, spread in a single layer and avoid overcrowding. Adjust truffle oil slowly—its flavor blooms and can overwhelm if overused.
Nutrition
Calories: 840kcalCarbohydrates: 64gProtein: 45gFat: 45gSaturated Fat: 22gCholesterol: 190mgSodium: 980mgFiber: 4gSugar: 5gVitamin A: 1400IUVitamin C: 8mgCalcium: 420mgIron: 3mg
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