Description
Herbed chicken alfredo with truffle feta cream brings together tender chicken, silky pasta, and a rich feta cream sauce that tastes fancy but comes together in your everyday kitchen. Fresh herbs and truffle add depth to each bite, making this a dish that feels special when you serve it to people you care about.
Ingredients
Scale
Proteins and Pasta:
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
Dairy and Cheese:
- 1 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 cup parmesan cheese, grated
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 1 large leek, cleaned and sliced thinly
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons truffle oil
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat 1 tablespoon olive oil in your skillet over medium heat and sauté 1 large thinly sliced leek for 5-7 minutes until it turns golden and crispy, then transfer it to a paper towel to drain.
- Bring a large pot of salted water to a boil and cook 8 oz fettuccine according to package directions until al dente, reserving 1 cup of the pasta water before draining.
- Pat your 2 chicken breasts dry, season them with salt and pepper, then add 1 tablespoon olive oil to the skillet and cook them over medium-high heat for 6-7 minutes per side at 165°F internal temperature until golden and cooked through.
- Let your chicken rest for a few minutes, then slice it and set it aside.
- Reduce your skillet heat to medium, add 3 minced garlic cloves, and cook for 1 minute until fragrant.
- Pour 1 cup heavy cream into the skillet and bring it to a gentle simmer at medium heat, then stir in 1 cup crumbled feta cheese and 2 tablespoons truffle oil until the mixture becomes smooth.
- Add your cooked fettuccine to the cream sauce and toss it gently to coat all the pasta evenly, using some of the reserved pasta water if the sauce feels too thick.
- Transfer your pasta to a serving plate, arrange the sliced chicken on top, and sprinkle it with the crispy leeks, 1 tablespoon fresh parsley, 1 tablespoon fresh basil, 1 tablespoon fresh thyme, and 1 cup grated parmesan cheese before serving right away.
Notes
- Cook your leeks until they’re deeply golden and crispy since this creates textured contrast against the creamy sauce.
- Let your chicken rest for a few minutes after cooking so the juices stay inside the meat rather than running onto your plate.
- Add pasta water gradually to your sauce because truffle feta can thicken quickly, and controlling the consistency prevents you from ending up with something too thick.
- Toss the pasta gently with the sauce rather than stirring aggressively to keep the fettuccine strands intact and prevent breaking them apart.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: More Chicken Recipes
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 640 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg