Tanya Rivers
Creamy, rich, and bursting with indulgent flavor, this Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks is an irresistible twist on the classic pasta dish. Perfectly pan-seared chicken is nestled over a silky bed of tagliatelle bathed in a truffle-kissed cream sauce with crumbled feta and wilted herbs. But what truly elevates this dish? The golden, crunchy ribbons of Parmesan-crusted leeks on top that add both texture and a savory punch.
Whether you’re hosting friends, feeding your family, or simply craving a decadent meal after a long day, this Alfredo recipe delivers restaurant-quality flavor with approachable ingredients. It’s elegant enough for a dinner party yet cozy enough to make on a quiet weeknight.
Why You’ll Love This Herbed Chicken Alfredo
This dish isn’t your average Alfredo. The herbed chicken brings savory depth and warmth, while the creamy sauce gets a tangy, earthy upgrade with feta cheese and a subtle hint of truffle. The crispy Parmesan leeks add a pop of salt and crunch, making every bite a blend of creamy, crispy, and flavorful.
Plus, it comes together in under an hour with easy-to-find ingredients, making it perfect for both seasoned cooks and kitchen beginners.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work best for this recipe, especially if you slice them into cutlets for faster cooking. If you prefer a juicier bite, boneless chicken thighs are a delicious alternative and pair well with the richness of the Alfredo sauce.
The key is to season the chicken well and pan-sear it until golden and slightly crisp before letting it finish cooking in the sauce. This locks in flavor and adds a beautiful caramelized edge to the meat.
Ingredients for the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Every ingredient in this recipe plays an important role in building bold, comforting flavor. Here’s what you need and why:
- Chicken Breasts or Thighs: These are the protein base of the dish. They soak up the herbs and develop a golden crust when seared.
- Truffle Oil: A drizzle brings a luxurious, earthy aroma that transforms the cream sauce.
- Feta Cheese: Crumbled into the sauce, feta adds a sharp tang that balances the richness.
- Heavy Cream: The foundation of the Alfredo sauce, giving it its velvety texture.
- Fresh Herbs (thyme, parsley, basil): These add brightness and depth to both the chicken and sauce.
- Parmesan Cheese: Used for both the sauce and to crisp up the leeks, Parmesan offers nutty, umami richness.
- Leeks: Sliced into thin ribbons and pan-crisped with cheese for a crunchy topping.
- Tagliatelle Pasta: A wide, flat noodle that perfectly holds onto the creamy sauce.
- Garlic: Essential for deep flavor in the sauce.
- Butter & Olive Oil: For sautéing and creating a base of richness.
- Salt & Cracked Black Pepper: To season everything properly.
How To Make the Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Step 1: Sear the Herbed Chicken
Season chicken cutlets with salt, pepper, and a mix of fresh herbs. Heat olive oil and butter in a pan over medium-high heat. Sear chicken until golden on both sides and cooked through. Set aside and keep warm.
Step 2: Crisp the Leeks
In the same pan, add a bit more butter. Toss in thinly sliced leeks and cook until they start to soften. Sprinkle Parmesan over the top and let it crisp into golden edges. Remove and let cool on a paper towel.
Step 3: Make the Truffle Feta Cream Sauce
Lower the heat and add minced garlic to the pan. Once fragrant, pour in the heavy cream and stir. Crumble in feta cheese and let it melt gently. Add a dash of truffle oil and stir until combined. Season with salt and pepper to taste.
Step 4: Cook the Tagliatelle
Boil pasta in salted water until al dente. Reserve a little pasta water, then drain.
Step 5: Combine and Serve
Toss the pasta into the sauce, adding a splash of pasta water if needed to loosen. Slice the chicken and lay it on top of the sauced pasta. Finish with crispy leeks and a sprinkle of fresh herbs.
Serving and Storing Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
This indulgent pasta dish serves 4 to 5 people generously, making it perfect for a family dinner or a cozy gathering with friends. Serve it hot straight from the pan to enjoy the crispy leeks at their crunchiest and the sauce at its creamiest.
To store leftovers, let the pasta cool completely, then transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. Note: the crispy leeks may soften when reheated but will still pack flavor.
What to Serve With Herbed Chicken Alfredo?
Pairing sides with this dish can elevate the overall experience. Here are a few complementary ideas:
1. Garlic Bread
A crusty loaf brushed with garlic butter is perfect for scooping up extra sauce.
2. Caesar Salad
A crunchy salad with a zesty dressing balances the creamy pasta.
3. Roasted Broccoli
Lightly charred broccoli adds a healthy and flavorful contrast.
4. Grilled Asparagus
Its slight bitterness cuts through the richness of the Alfredo.
5. Caprese Skewers
Mini skewers of cherry tomatoes, mozzarella, and basil keep things fresh.
6. Lemon Herb Couscous
If you’re feeding a crowd, this bright side stretches the meal further.
7. Sparkling Water with Lemon
A refreshing palate cleanser between creamy bites.
Frequently Asked Questions
1. Can I make this recipe without truffle oil?
Absolutely! While truffle oil adds a unique depth, you can leave it out or swap it for a bit of lemon zest to add brightness.
2. Can I use pre-cooked chicken?
Yes, pre-cooked rotisserie chicken can be a time-saver. Just warm it gently in the sauce before serving.
3. Is there a vegetarian version of this dish?
You can skip the chicken and add sautéed mushrooms or roasted cauliflower for a hearty, meat-free twist.
4. How do I get the leeks crispy without burning them?
Cook the leeks on medium heat and don’t rush. Add the Parmesan after the leeks begin to soften, then let them crisp up slowly without stirring too much.
5. Can I freeze the leftovers?
It’s best enjoyed fresh, but if needed, freeze portions without the leeks. Reheat slowly with a touch of cream to restore the sauce’s texture.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you use thighs or breasts? Did you skip the truffle oil or double it up?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook better.
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Herbed Chicken Alfredo with Truffle Feta Cream & Crispy Parmesan Leeks
Equipment
- Large Skillet
- Pasta Pot
- Tongs
Ingredients
Ingredients
- 1 lb chicken breasts or thighs
- 8 oz tagliatelle pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup crumbled feta cheese
- 1 tsp truffle oil
- 0.25 cup chopped fresh herbs (thyme, parsley, basil)
- 1 cup leeks, thinly sliced
- 0.33 cup grated Parmesan cheese
- Salt and cracked black pepper, to taste
Instructions
- Season chicken with salt, pepper, and herbs. Sear in olive oil and butter until golden and cooked through. Set aside.
- In the same pan, cook sliced leeks until soft. Sprinkle Parmesan over and allow to crisp. Remove and set aside.
- Lower heat, add garlic, then heavy cream. Stir in feta and truffle oil. Simmer gently and season.
- Boil tagliatelle until al dente. Drain, reserving a bit of pasta water.
- Mix pasta into the sauce, using reserved water to adjust texture. Top with sliced chicken, crispy leeks, and extra herbs.