Nora
Creamy, indulgent, and bursting with aromatic herbs, this Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is comfort food elegance on a plate. Tender, golden-seared chicken rests atop a bed of silky pasta coated in a decadent truffle-infused feta cream sauce, with crispy leeks lending a delicate crunch. It’s a dish that feels both rustic and gourmet — perfect for special occasions or a night when you want to spoil yourself.
Every forkful brings together layers of flavor: the earthiness of truffle, the tangy creaminess of feta, the richness of Parmesan, and the herb-kissed chicken. The crispy leeks aren’t just a garnish — they add a subtle onion sweetness and textural contrast that makes each bite even more satisfying.
Why You’ll Love This Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
If you love a creamy pasta but crave something beyond the ordinary, this recipe delivers. It combines familiar Alfredo comfort with elevated touches like truffle oil and feta for a complex, luxurious sauce. The seasoned chicken ensures every bite has substance, while crispy leeks bring a light, irresistible crunch.
What Kind of Truffle Should I Use?
When it comes to adding truffle flavor, you have options. Truffle oil is the easiest and most accessible — just a drizzle will infuse the cream sauce with deep, earthy notes. If you’re feeling extravagant, fresh truffle shaved over the top before serving takes this dish into fine-dining territory. Whether black or white, choose a truffle product you enjoy, as it will be the aromatic heart of your Alfredo.
Ingredients for the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Each component in this recipe is chosen to build layers of flavor and texture.
- Chicken breasts – Lean and tender, they provide the hearty protein base for this dish.
- Olive oil – For searing the chicken to golden perfection.
- Fresh herbs (thyme, parsley, basil) – Infuse the chicken with bright, aromatic freshness.
- Garlic – Adds a deep, savory backbone to the sauce.
- Heavy cream – The rich foundation of the Alfredo, giving it a luxurious texture.
- Feta cheese – Offers tangy creaminess, perfectly balancing the richness of the cream.
- Truffle oil – Brings earthy, indulgent aroma to the sauce.
- Parmesan cheese – Sharp, nutty, and essential for that classic Alfredo flavor.
- Leeks – Sliced thin and fried until crispy for a delicate sweet crunch.
- Butter – Enhances richness and helps in crisping the leeks.
- Fettuccine pasta – A wide noodle that holds the creamy sauce beautifully.
- Salt & pepper – To season and balance the flavors.
How To Make the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Step 1: Season and Sear the Chicken
Pat chicken breasts dry, season generously with salt, pepper, and fresh herbs. Heat olive oil in a skillet over medium-high heat, sear chicken on both sides until golden and cooked through. Set aside to rest.
Step 2: Crisp the Leeks
In the same pan, melt butter and add thinly sliced leeks. Cook until golden and crispy, then transfer to a paper towel-lined plate.
Step 3: Prepare the Pasta
Bring a pot of salted water to a boil and cook fettuccine until al dente. Reserve a cup of pasta water before draining.
Step 4: Make the Truffle Feta Cream Sauce
In the skillet, add minced garlic and sauté briefly. Pour in heavy cream, stir in crumbled feta, Parmesan, and a drizzle of truffle oil. Simmer until the sauce thickens, adding pasta water if needed for the perfect consistency.
Step 5: Assemble the Dish
Slice the rested chicken. Toss the cooked pasta in the sauce until well coated, plate, and top with chicken slices. Finish with crispy leeks and an extra sprinkle of Parmesan.
Serving and Storing Your Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
This dish is best enjoyed fresh, when the pasta is creamy, the chicken is juicy, and the leeks are crisp. It serves 4 generous portions, making it ideal for a cozy family dinner or a special date night. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to bring the sauce back to life. Avoid microwaving the leeks as they may lose their crispiness.
What to Serve With Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Garlic Bread
Warm, buttery garlic bread is perfect for soaking up every drop of that luscious sauce.
Roasted Asparagus
The earthy flavor and slight crunch of roasted asparagus balance the richness of the Alfredo.
Caesar Salad
A crisp Caesar salad with tangy dressing brings freshness to the meal.
Caprese Salad
Tomatoes, mozzarella, and basil with a drizzle of balsamic glaze offer a bright contrast.
Sautéed Spinach with Garlic
Lightly cooked spinach adds a simple, healthy green side.
Grilled Zucchini
Its smoky char pairs beautifully with the creamy pasta.
White Wine
A chilled glass of Chardonnay or Pinot Grigio complements the truffle and cream notes.
Lemon Sorbet
For dessert, cleanse your palate with something light and citrusy.
Want More Pasta Dinner Ideas?
If this Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks made your taste buds sing, you might enjoy these other comforting pasta creations:
- Garlic Butter Meatballs with Velvety Parmesan Penne for a rich, hearty twist.
- Marry Me Chicken Pasta Recipe if you want a creamy, romantic dinner idea.
- Creamy Garlic Shrimp Pasta for a seafood spin on indulgence.
- Loaded Bacon Cheeseburger Alfredo Pasta when you crave something bold and savory.
- Chicken Mushroom Alfredo for a comforting, earthy flavor profile.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can return to it any time you want a luxurious pasta night.
I’d love to hear how yours turned out. Did you go all in with fresh truffle shavings, or keep it simple with truffle oil? Did you add extra herbs or swap in another cheese?
Your tweaks and tips can help inspire other home cooks, so don’t be shy in the comments!
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Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Equipment
- Large skillet
- Pasta pot
- Tongs
- Chef’s Knife
Ingredients
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped, divided
- 1 tablespoon fresh basil, chopped
- 1.5 teaspoons kosher salt divided
- 0.75 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 leeks, thinly sliced (white and light green parts)
- 4 cloves garlic, minced
- 12 ounces fettuccine pasta
- 1.5 cups heavy cream
- 4 ounces feta cheese, crumbled
- 1 cup Parmesan cheese, finely grated, divided
- 1.5 teaspoons truffle oil black or white
- 1 teaspoon lemon zest
- 1 lemon, cut into wedges for serving
Instructions
- Pat chicken dry and season with thyme, parsley, basil, 1 tsp salt, and pepper. Heat olive oil in a large skillet over medium-high; sear 5–6 minutes per side until golden and 165°F. Transfer to a plate and tent with foil.
- Add butter to the skillet. Cook leeks with a pinch of salt over medium heat 6–8 minutes until lightly browned and crisp at the edges. Remove to a paper towel–lined plate.
- Boil fettuccine in salted water to al dente. Reserve 1 cup pasta water; drain.
- Sauté garlic 30 seconds. Add heavy cream; simmer 2–3 minutes. Whisk in feta, 3/4 cup Parmesan, and truffle oil until smooth and slightly thickened. Add pasta water as needed for a silky sauce. Stir in lemon zest and remaining 1/2 tsp salt to taste.
- Toss pasta with the sauce. Slice chicken and arrange on top. Scatter crispy leeks, remaining Parmesan, and parsley. Serve with lemon wedges.