Description

This Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is a luxurious twist on the classic. Juicy seared chicken is served in a rich, velvety Alfredo sauce infused with whipped feta and a hint of truffle oil. Finished with crispy Parmesan leeks and fresh herbs, it’s an impressive yet approachable meal perfect for dinner parties or weeknight indulgence.

Ingredients

1.5 lbs chicken breasts or thighs (boneless, skinless)

2 medium leeks, thinly sliced

3/4 cup whipped feta

1 1/4 cups heavy cream

1 1/2 tablespoons truffle oil

1 cup grated Parmesan cheese

1 tablespoon fresh thyme

1 tablespoon fresh parsley

3 cloves garlic, minced

1 teaspoon lemon zest

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Season the chicken with salt and pepper on both sides.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.

3. In the same pan, add remaining oil and fry thinly sliced leeks until crispy. Transfer to paper towel and sprinkle with Parmesan while hot.

4. Blend feta with truffle oil until smooth. Add 2–3 tbsp of cream to loosen into a creamy consistency.

5. In skillet, melt remaining butter and sauté garlic until fragrant. Add cream and simmer gently. Stir in whipped feta and Parmesan. Cook until sauce thickens.

6. Return chicken to pan. Spoon sauce over it. Garnish with crispy leeks, lemon zest, and herbs.

7. Serve immediately with pasta, polenta, or bread.

Notes

Make sure leeks are dry before frying to ensure they crisp well.

Don’t let the cream sauce boil; keep it at a gentle simmer to prevent curdling.

Add truffle oil sparingly—too much can overpower the dish.