Description
A rich and indulgent Herbed Chicken Alfredo featuring tender chicken chunks simmered in a creamy truffle feta sauce, topped with crispy roasted Parmesan leeks for a delightful crunch. This flavorful dish combines fresh herbs, garlic, and a touch of truffle oil for an elevated dinner experience ready in just 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, boneless and skinless, cut into bite-sized chunks
- Salt to taste
- Cracked black pepper to taste
- 1 teaspoon fresh thyme leaves
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
- 1 teaspoon truffle oil
- 1 tablespoon fresh chopped parsley
- 1/3 cup grated Parmesan cheese
Crispy Parmesan Leeks
- 2 leeks, thinly sliced
- Drizzle of olive oil
- 1/4 cup grated Parmesan cheese
- Pinch of salt
Optional Garnish
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the leeks.
- Roast Leeks: Toss the thinly sliced leeks with a drizzle of olive oil, 1/4 cup Parmesan cheese, and a pinch of salt. Spread them evenly on a baking sheet and roast in the oven for 15–20 minutes, flipping halfway through, until they become golden and crispy. Set aside once done.
- Heat Skillet: In a large skillet, heat 2 tablespoons of olive oil along with 2 tablespoons of unsalted butter over medium-high heat, preparing to cook the chicken.
- Season Chicken: Season the bite-sized chicken pieces with salt, cracked black pepper, and fresh thyme leaves to enhance flavor.
- Sear Chicken: Add the seasoned chicken chunks to the hot skillet and sear them until they are golden brown and fully cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
- Sauté Garlic: Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Cream: Pour in the heavy cream and bring it to a gentle simmer, allowing it to thicken slightly for 2–3 minutes.
- Melt Feta: Stir in the crumbled feta cheese until it melts completely, creating a smooth and creamy sauce.
- Flavor Sauce: Drizzle in the truffle oil, then mix in the chopped parsley. Taste the sauce and add extra salt or pepper as needed to balance the flavors.
- Combine Chicken and Sauce: Return the cooked chicken back to the skillet and gently toss to coat the pieces evenly with the creamy sauce. Let it simmer together for another 1–2 minutes to meld the flavors.
- Serve: Plate the herbed chicken Alfredo hot, generously topped with the crispy Parmesan leeks. Add lemon slices on the side if desired for a bright, fresh finish.
Notes
- For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Ensure the leeks are sliced thinly for maximum crispiness when roasted.
- To make this dish gluten-free, double-check that all cheeses are labeled gluten-free and avoid any additional seasonings with gluten.
- The truffle oil adds a luxurious aroma; use sparingly to avoid overpowering the dish.
- This recipe pairs well with a simple side salad or garlic bread for a complete meal.
