Description
A luxurious twist on classic Alfredo, this Herbed Chicken Alfredo combines juicy herb-seasoned chicken, silky truffle-feta cream, and crispy Parmesan leeks for an elegant yet comforting pasta dish.
Ingredients
2 boneless skinless chicken breasts
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
12 ounces fettuccine pasta
1 cup heavy cream
1/2 cup crumbled feta cheese
1 teaspoon truffle oil
1 cup grated Parmesan cheese, divided
1 cup thinly sliced leeks
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt (plus more for pasta water)
1/2 teaspoon black pepper
Instructions
1. Pat chicken dry and season with salt, pepper, and chopped herbs.
2. Preheat oven to 375°F (190°C). Toss leeks with olive oil, 1/4 cup Parmesan, salt, and pepper. Spread on baking sheet and bake 10–12 minutes until crisp.
3. Heat skillet with olive oil and butter. Sear chicken 4–5 minutes per side until cooked through. Remove and rest.
4. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, drain.
5. In a saucepan, warm cream over low heat. Add feta and whisk until smooth. Stir in truffle oil and 1/2 cup Parmesan.
6. Slice chicken, add to pasta in skillet, pour over sauce, and toss. Add pasta water if needed.
7. Top with crispy leeks and remaining Parmesan. Serve hot.
Notes
Keep leeks thin for maximum crispiness—too thick and they’ll steam instead of crisp.
Add pasta water gradually; too much will thin the sauce excessively.
Rest the chicken before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta / Main Dish
- Method: Stovetop + Oven
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg
Keywords: Herbed Chicken Alfredo, truffle feta cream, crispy leeks, pasta recipe