1. Preheat oven to 375°F (190°C).

2. Toss sliced leeks with a drizzle of olive oil, 1/4 cup Parmesan, and a pinch of salt. Spread on a baking sheet. Roast for 15–20 minutes, flipping halfway through until crispy. Set aside.

3. Heat olive oil and butter in a large skillet over medium-high heat.

4. Season chicken chunks with salt, cracked black pepper, and thyme.

5. Sear chicken in the hot pan until golden brown and cooked through (6–8 minutes). Remove and set aside.

6. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.

7. Add heavy cream, bring to a light simmer for 2–3 minutes.

8. Stir in crumbled feta until melted and the sauce is smooth.

9. Drizzle in truffle oil, then stir in chopped parsley and additional salt or pepper as needed.

10. Return cooked chicken to the skillet and toss gently to coat with the sauce. Simmer for another 1–2 minutes.

11. Serve chicken Alfredo hot, topped with crispy Parmesan leeks and lemon slices if using.