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Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks

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A decadent Alfredo variation featuring herb-marinated chicken, creamy truffle-feta sauce, and crispy Parmesan-coated leeks for a luxurious, restaurant-quality meal at home.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil (plus extra for cooking)

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, thyme, basil mix)

½ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream (room temperature)

½ cup crumbled feta cheese (room temperature)

½ cup freshly grated Parmesan cheese (for sauce)

1 teaspoon truffle oil (adjust to taste)

Fresh thyme or parsley, for garnish

2 medium leeks, cleaned and sliced into thin rings

2 tablespoons olive oil (for leeks)

½ cup finely grated Parmesan cheese (for leeks)

Pinch of salt and pepper (for leeks)

Optional: 8 oz cooked fettuccine or tagliatelle pasta

Optional: Lemon wedges, for serving

Instructions

  1. In a bowl, combine chicken, 2 tablespoons olive oil, garlic powder, Italian herbs, smoked paprika, salt, and pepper. Marinate for 30 minutes if time allows.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken in batches until golden and cooked through. Set aside.
  3. In a separate bowl, toss leek rings with olive oil, Parmesan, salt, and pepper. Spread on a baking sheet and bake at 200°C (400°F) or pan-fry until crispy and golden.
  4. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and bring to a gentle simmer.
  5. Add feta, Parmesan, and truffle oil to the sauce, stirring until melted and smooth.
  6. Return chicken to the sauce and stir to coat. If serving with pasta, add cooked pasta and toss to combine.
  7. Plate and top with crispy Parmesan leeks. Garnish with fresh thyme or parsley and serve with lemon wedges if desired.

Notes

For deeper flavor, grill the chicken instead of pan-searing.

Start with a small amount of truffle oil—it’s very potent.

Sauce thickens as it cools; thin with extra cream if reheating.

Crispy leeks are best enjoyed fresh; re-crisp in the oven before serving leftovers.

To make gluten-free, serve with gluten-free pasta or omit pasta entirely.

Nutrition

Find it online: https://justsosavory.com/herbed-chicken-alfredo-with-truffle-feta-cream-crispy-parmesan-leeks/