Keto Creamy Chicken Leek Fettuccine
Silky cream sauce binds tender pasta with seared chicken, wilted leeks, and bright broccolini in this weeknight Italian-inspired dish. Finished with fresh parsley and parmesan, it delivers comfort with minimal fuss. Perfect for family dinner or casual entertaining, this version uses pasta water to balance the richness and keeps the sauce glossy without heaviness.
Ingredients
- 1 lb chicken breast, cut into chunks
- 1 whole leek, pale section only, sliced
- 1 lb fettuccine, dried
- 1 ½ cup heavy cream, full-fat
- 1 bunch broccolini, whole floretsasparagussame bunchvegetable
similar texture and cook time
- ¼ cup fresh parsley, chopped
- ½ cup parmesan cheese, finely grated
- salt, to taste
- ground black pepper, to taste
- olive oil, for cooking
Instructions
- 1
Cook fettuccine according to packet instructions. Reserve one cup pasta water, then drain and set aside.
- 2
Heat olive oil in a large frying pan over medium heat. Add chicken chunks and cook until browned and cooked through. Transfer to a plate.
- 3
In the same pan, add leek (pale section only) and cook until softened, about 5 minutes.
- 4
Return chicken to the pan. Pour in cream and reserved pasta water. Season with salt and pepper. Stir gently and bring to a boil.
- 5
Reduce heat to low. Stir in parmesan cheese and broccolini. Gently stir a few minutes until broccolini is tender.
- 6
Toss the chicken mixture through the cooked pasta. Plate and top with extra parmesan and fresh parsley.
Tips
Save the starchy pasta water before draining; it emulsifies into the cream and coats the pasta beautifully without extra fat.
Don't skip browning the chicken properly for deep flavor. This step adds caramelization that balances the creamy sauce.
Add broccolini at the end so it stays tender-crisp rather than mushy. Overcooking dulls its bright flavor.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat with splash of cream to restore sauce consistency. Freezing not recommended due to cream-based sauce texture breakdown.
Prep all ingredients (chop chicken, slice leek, cut broccolini) up to 8 hours ahead. Cook pasta separately just before serving to prevent stickiness.
Serve immediately while sauce is silky and broccolini is tender-crisp. Offer extra parmesan and crusty bread for soaking sauce.
Common Mistakes
Don't skip reserving pasta water; without it the sauce breaks and separates instead of coating the pasta evenly.
Don't add broccolini too early; it turns mushy and loses its bright flavor and color.
Don't forget to use only the pale leek section; the dark green parts are tough and require longer cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead and reheat?
Yes, store in the fridge up to 3 days. Reheat gently over low heat, stirring often and adding a splash of cream if the sauce looks thick. Avoid high heat, which breaks the emulsion.
What if I don't have broccolini?
Asparagus, green beans, or fresh spinach work well. Asparagus and green beans need similar cooking time; spinach wilts in seconds at the end off heat.
Can I use frozen chicken?
Thaw completely first to ensure even cooking. Frozen chunks cook unevenly and may stay cold inside while the outside browns.