Description
This Lemon Dill Chicken Alfredo recipe blends creamy lemon-dill Alfredo sauce, tender chicken, roasted red pepper whipped feta, and crispy parmesan zucchini for a vibrant, satisfying dinner. Perfect for fans of fresh pasta dishes, chicken Alfredo recipes, and bold Mediterranean-inspired meals.
Ingredients
2 Chicken breasts
1 tablespoon Lemon zest
2 tablespoons Lemon juice
2 tablespoons Fresh dill, chopped
1 cup Heavy cream
2 tablespoons Butter
2 cloves Garlic, minced
3/4 cup Parmesan cheese, grated
8 oz Fettuccine pasta
1/2 cup Feta cheese
1 Roasted red pepper
1/4 cup Greek yogurt
2 Zucchini, sliced
1/2 cup Breadcrumbs
2 tablespoons Olive oil
to taste Salt and pepper
Instructions
1. Sear seasoned chicken breasts in olive oil until golden brown on both sides. Cook through, then rest and slice.
2. In a saucepan, melt butter and add minced garlic. Stir in heavy cream and lemon zest; simmer gently. Add parmesan and dill; stir until smooth.
3. Boil fettuccine until al dente. Reserve pasta water. Drain and toss with sauce, thinning with water if needed.
4. Blend feta, roasted red pepper, and Greek yogurt until fluffy. Season to taste.
5. Coat zucchini slices in olive oil, then dredge in parmesan and breadcrumbs. Bake at 425ºF until crispy.
6. Assemble by plating pasta, topping with sliced chicken, whipped feta, and zucchini on the side. Garnish with dill and lemon.
Notes
Use fresh dill and lemon for maximum flavor.
Reserve pasta water to control sauce thickness.
Zucchini crisps best when spaced apart on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove + Oven
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 4g
- Sodium: 710mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg