Description
A rich herbed chicken alfredo with truffle feta cream and crispy parmesan leeks.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- 1 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 1 tablespoon truffle oil
- 8 ounces fettuccine
- 1/2 cup parmesan cheese, grated
- 1 cup leeks, sliced and fried
- Salt and pepper to taste
Instructions
- Season chicken with olive oil, garlic powder, Italian herbs, salt, and pepper.
- Cook chicken in a skillet over medium heat until fully cooked, about 6-7 minutes per side.
- Remove chicken and let it rest, then slice it.
- Cook fettuccine according to package instructions.
- In the same skillet, add heavy cream, feta cheese, and truffle oil. Stir until combined.
- Add cooked fettuccine to the sauce and mix well.
- Serve pasta topped with sliced chicken and crispy leeks.
Notes
- Adjust seasoning according to taste.
- Fried leeks add a nice crunch.
- Use fresh herbs for better flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: herbed chicken alfredo, truffle feta cream, crispy parmesan leeks