Lightened Up Creamy Chicken and Leek Fettucine (39 Minutes)

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This lightened-up chicken and leek fettuccine is a delicious and satisfying dish that combines tender chunks of chicken breast with the delicate flavors of leeks in a creamy yet light sauce.

By using cottage cheese blended in a food processor, we create a rich and creamy texture without the heavy cream, making this dish both indulgent and guilt-free.

Perfect for a comforting dinner, this fettuccine is sure to become a family favorite!

  • Prep Time: 7 minutes
  • Cook Time: 32 minutes
  • Total Time: 39 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the chicken and leeks:

  • 1 lb chicken breast, cut into chunks
  • 1 tablespoon olive oil
  • 2 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For the sauce:

  • 1 cup cottage cheese
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste

For the pasta:

  • 8 ounces fettuccine pasta
  • 1/4 cup chopped fresh parsley or basil (optional, for garnish)
  • Extra grated Parmesan cheese (optional, for serving)

Instructions

  1. Cook the fettuccine (10 minutes): Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
  2. Prepare the chicken and leeks (15 minutes): While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced leeks and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Season with salt and pepper.
  3. Prepare the creamy sauce (5 minutes): In a food processor or blender, combine the cottage cheese, chicken broth, grated Parmesan cheese, lemon zest, lemon juice, dried thyme, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  4. Combine the chicken, leeks, and sauce (5 minutes): Return the cooked chicken to the skillet with the leeks. Pour the creamy sauce over the chicken and leeks, stirring to combine. Cook over medium heat until the sauce is heated through and slightly thickened, about 2-3 minutes.
  5. Combine with fettuccine (2 minutes): Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a splash of the reserved pasta cooking water to achieve the desired consistency.
  6. Garnish and serve (2 minutes): Transfer the pasta to serving plates. Garnish with chopped fresh parsley or basil and extra grated Parmesan cheese, if desired. Serve immediately and enjoy!

Notes

For added flavor, you can sprinkle some red pepper flakes over the finished dish for a bit of heat.

If you’re looking for more vegetables, consider adding some spinach or peas to the skillet with the leeks.

This dish can be stored in the refrigerator for up to three days, making it a great option for meal prep.

Reheat gently on the stove or in the microwave, adding a splash of water or chicken broth to loosen the sauce if needed.

Enjoy this creamy yet light and nutritious pasta dish with your loved ones!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

Pair this with...

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

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