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Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks

Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks

Nora
Treat yourself to a restaurant‑worthy dinner at home with this Herbed Chicken Alfredo layered with truffle‑kissed feta cream and a shower of crispy Parmesan leeks. Juicy, pan‑seared chicken sits on ribbons of fettuccine coated in a silky sauce that balances rich cream, nutty Parmesan, and tangy feta with just the right whisper of truffle. The golden leeks add a delicate crunch and gentle sweetness, turning classic Alfredo into an unforgettable, weeknight‑friendly showstopper—perfect for easy dinner, special date‑night, and anyone hunting for quick comfort food ideas and tasty dinner ideas that still feel elevated.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 780 kcal

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.

Notes

Slice leeks thin for maximum crunch; stop cooking when golden. Start with 1 tsp truffle oil, taste, then add more—strength varies by brand.

Nutrition

Calories: 780kcalCarbohydrates: 62gProtein: 47gFat: 38gSaturated Fat: 18gCholesterol: 165mgSodium: 980mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 14mgCalcium: 420mgIron: 4mg
Keyword alfredo, chicken pasta, Easy dinner, truffle pasta, weeknight meal
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