Description
A delightful dish that elevates comfort food with a rich and creamy sauce, tender herbed chicken, and crispy leeks. Perfect for a fancy weeknight dinner.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 4 oz feta cheese, crumbled
- 2 tbsp truffle oil
- 2 chicken breasts, boneless and skinless
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup leeks, sliced and cleaned
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Cook fettuccine pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
- Season chicken breasts with salt and pepper; add to the skillet. Cook until the chicken is cooked through, about 6-7 minutes per side. Remove from skillet and let rest.
- Add heavy cream and feta cheese to the same skillet; stir until the cheese melts and the sauce is smooth. Mix in truffle oil and cooked pasta.
- Heat a small amount of oil in another pan, add leeks, and cook until crispy; sprinkle with Parmesan cheese and cook until golden.
- Slice the chicken and serve over the pasta, topped with crispy Parmesan leeks and fresh herbs.
Notes
Use fresh leeks for best flavor. Adjust feta to taste and watch the leeks while cooking to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg