Description
A delightful dish that combines rich flavors and creamy textures, featuring tender chicken infused with herbs and a luxurious truffle feta cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 8 oz (225 g) fettuccine pasta
- 1 cup (240 ml) heavy cream
- 2 tablespoons truffle oil
- 1 cup (150 g) feta cheese, crumbled
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup (100 g) parmesan cheese, grated
- 1 large leek, cleaned and sliced thinly
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced leeks and sauté until golden brown and crispy, about 5-7 minutes. Remove and drain on a paper towel.
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain.
- Season the chicken breasts with salt and pepper. In the same skillet, add more olive oil and heat over medium-high. Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Let rest before slicing.
- In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute, then pour in the heavy cream and bring to a gentle simmer. Stir in crumbled feta and truffle oil until smooth. Adjust consistency with reserved pasta water if needed.
- Add the cooked fettuccine to the truffle feta cream sauce, tossing gently to coat the pasta evenly. Arrange the sliced chicken on top and sprinkle with the crispy sautéed leeks. Garnish with freshly chopped parsley or additional grated Parmesan, if desired, and serve immediately.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Swap chicken for grilled shrimp or sautéed mushrooms for a vegetarian twist.
- Use gluten-free pasta if needed.
- For a dairy-free version, consider using coconut cream and a dairy-free feta alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Herbed Chicken Alfredo, Truffle Feta Cream, Italian Cuisine, Comfort Food