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!

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

Find it online: https://www.heresyourdinner.com/lightened-up-creamy-chicken-and-leek-fettucine-39-minutes/