Description
This Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans is a creamy, citrusy twist on the classic Alfredo. Packed with bold flavors, tender chicken, a hint of spice, and crispy green beans, this dish is perfect for dinner parties or weeknight indulgence. Keyword-rich with creamy chicken Alfredo, lemon chicken pasta, spicy feta Alfredo, and Parmesan green beans.
Ingredients
2 chicken breasts
1 cup coconut milk
1 cup heavy cream
3 garlic cloves, minced
1 tablespoon lemon zest
2 tablespoons lemon juice
12 ounces fettuccine pasta
1/2 cup feta cheese
1/2 teaspoon red chili flakes
1/2 cup grated Parmesan cheese
2 cups green beans, trimmed
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Season chicken breasts with salt and pepper. Sear in olive oil until golden and cooked through. Let rest, then slice.
2. In the same skillet, sauté garlic until fragrant. Add coconut milk and heavy cream, then simmer until slightly thickened. Stir in lemon zest and juice.
3. Cook fettuccine pasta until al dente. Reserve some pasta water and drain.
4. Blend feta with warm water or milk and chili flakes until smooth and creamy. Set aside.
5. Toss green beans with olive oil, salt, pepper, and Parmesan. Roast or air-fry until crispy.
6. Combine pasta with sauce and sliced chicken. Add pasta water as needed to loosen the sauce.
7. Plate pasta with chili feta cream and crispy green beans on top.
Notes
Use light coconut milk if you prefer a lighter sauce.
Don’t skip the chili feta cream—it adds bold flavor contrast.
Crisp the green beans just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Fusion (Mediterranean + Tropical)
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 4g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg