Description
A creamy herbed chicken alfredo topped with truffle feta cream and crispy parmesan leeks.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup feta cheese
- 1 tablespoon truffle oil
- 1/4 cup leeks, thinly sliced
- 1/4 cup breadcrumbs
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken breasts with olive oil, garlic powder, salt, and pepper.
- Cook chicken in a skillet over medium heat until golden brown and cooked through.
- Boil fettuccine pasta according to package instructions.
- In a saucepan, heat heavy cream and stir in parmesan and feta until melted.
- Add truffle oil to the sauce and mix well.
- Drain pasta and combine with the cream sauce.
- Slice cooked chicken and place on top of pasta.
- In a separate pan, sauté leeks until crispy and mix with breadcrumbs.
- Top the dish with crispy leeks and garnish with parsley.
Notes
- Use fresh herbs for better flavor.
- Adjust truffle oil to taste.
- Can substitute chicken with shrimp or vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: herbed chicken, alfredo, truffle, feta, cream, crispy leeks