Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a delectable dish that transforms any meal into a gourmet experience. This recipe features succulent chicken breasts bathed in a rich, creamy Alfredo sauce infused with truffle oil, topped with crispy leeks for the perfect crunch. Ideal for cozy dinners or impressing guests, this dish combines elegance with comfort, making it a must-try for pasta lovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 2 tbsp truffle oil
- 4 oz feta cheese, crumbled
- 2 leeks, thinly sliced
- 1 cup grated Parmesan cheese
- 3 cloves fresh garlic, minced
- Salt and pepper to taste
- Fresh herbs (thyme and rosemary) for seasoning
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt, pepper, and herbs. Bake in a nonstick-coated dish for 25-30 minutes until cooked through.
- Boil salted water in a large pot and cook fettuccine according to package instructions until al dente. Drain and reserve some pasta water.
- In a medium saucepan, melt butter over medium heat. Sauté garlic until fragrant, then add heavy cream and simmer. Stir in truffle oil and Parmesan until smooth.
- Toss drained pasta with the sauce and sliced chicken.
- In a skillet, heat olive oil; add leeks mixed with breadcrumbs and Parmesan. Cook until golden brown.
- Serve pasta topped with chicken slices and crispy leeks.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Swap chicken for shrimp or vegetables for a vegetarian option. Add spinach or sun-dried tomatoes to enhance flavor.