Description
A luxurious cream-based pasta dish that envelops succulent chicken in a rich sauce made with crumbled feta and truffle oil, topped with crispy Parmesan leeks.
Ingredients
Scale
- 2 chicken breasts
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
- 1 tbsp truffle oil
- 1/2 cup grated Parmesan cheese
- 2 leeks, sliced
- Fresh herbs (such as parsley, basil, or thyme)
- Salt and black pepper to taste
Instructions
- Cook the fettuccine according to package instructions until al dente, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.
- Add chicken breasts to the skillet and season with salt and pepper. Cook until golden brown and fully cooked, about 6-7 minutes per side.
- Pour in the heavy cream and bring to a gentle simmer. Stir in crumbled feta cheese and truffle oil until smooth.
- Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.
- For crispy leeks, fry thinly sliced leeks in hot olive oil until golden brown and crispy. Drain on paper towels.
- Serve the pasta garnished with crispy leeks and fresh herbs.
Notes
To enhance flavor, marinate chicken in olive oil, garlic, and herbs. Substitute heavy cream for a lighter version if desired. Make crispy leeks ahead of time for faster preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg