Description
A luxurious Herbed Chicken Alfredo featuring tender chicken chunks simmered in a creamy truffle feta sauce, topped with crispy roasted Parmesan leeks for a delightful texture contrast. This dish combines classic creamy flavors with the earthiness of truffle oil and fresh herbs, perfect for an elegant yet easy weeknight meal.
Ingredients
Scale
For the Chicken Alfredo
- 2 large chicken breasts, boneless and skinless, cut into bite-sized chunks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
- 1 teaspoon truffle oil
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh chopped parsley
- 1/3 cup grated Parmesan cheese (for the sauce)
- Salt to taste
- Cracked black pepper to taste
For the Crispy Parmesan Leeks
- 2 leeks, thinly sliced
- 1/4 cup grated Parmesan cheese (for the leeks)
- Drizzle of olive oil
- Pinch of salt
Optional
- Lemon slices (for serving)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for roasting the leeks.
- Prepare and roast leeks: Toss thinly sliced leeks with a drizzle of olive oil, 1/4 cup grated Parmesan cheese, and a pinch of salt. Spread them evenly on a baking sheet. Roast in the preheated oven for 15–20 minutes, flipping halfway through until they become crispy and golden. Remove and set aside.
- Heat skillet and season chicken: While the leeks roast, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Season the chicken chunks with salt, cracked black pepper, and fresh thyme leaves.
- Sear chicken: Add the seasoned chicken to the hot skillet and cook for 6–8 minutes, turning occasionally until the chicken pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Create Alfredo sauce: Pour in 1 cup of heavy cream and bring the mixture to a light simmer, allowing it to thicken slightly, about 2–3 minutes.
- Melt feta in sauce: Stir in 1/2 cup crumbled feta cheese until fully melted and the sauce becomes smooth and creamy.
- Add truffle oil and herbs: Drizzle 1 teaspoon truffle oil into the sauce, then stir in 1 tablespoon chopped fresh parsley. Adjust seasoning with additional salt or pepper if needed.
- Combine chicken with sauce: Return the cooked chicken pieces to the skillet, tossing gently to coat them evenly with the truffle feta cream sauce. Simmer together for another 1–2 minutes to blend flavors.
- Serve: Plate the herbed chicken Alfredo and top with the crispy Parmesan leeks. Garnish with lemon slices if desired for a fresh citrus note.
Notes
- For extra flavor, you can marinate the chicken in olive oil, thyme, salt, and pepper for 20 minutes before cooking.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- To ensure the leeks get crispy, slice them thinly and spread them in a single layer before roasting.
- Adjust the amount of truffle oil according to your taste, as it can be quite strong.
- This recipe pairs well with a side of garlic bread or a simple green salad.
