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Bright, zesty, and luxuriously creamy, this Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans is the kind of dish that turns an ordinary dinner into a flavorful celebration. Juicy, golden-seared chicken is nestled in a velvety coconut-lemon Alfredo sauce, finished with just the right kick from chili and feta. On the side, crisp-tender green beans are tossed with a sprinkle of Parmesan and lightly roasted for that perfect crunch.
Whether you’re cooking to impress or just need a quick yet impressive weeknight dinner idea, this vibrant plate delivers. It strikes the perfect balance between comfort food and a refreshing citrus twist, with a harmony of textures from the creamy pasta to the crispy green beans.
Why You’ll Love This Coconut-Lemon Chicken Alfredo
- Unexpectedly bright: The coconut milk and lemon zest bring a fresh pop that lifts the richness of Alfredo.
- Perfectly balanced: The heat from the chili and tang from the feta add layers of complexity.
- Easy yet elegant: A dish that looks restaurant-worthy but is simple to pull together.
- Complete meal: Protein, veggies, and pasta all in one dish.
What Kind of Pasta Should I Use?
This dish shines with bucatini, spaghetti, or fettuccine — something with enough surface to hold onto that silky sauce. You can also use penne or rigatoni if you love a little chew with your creaminess. Want to keep it low-carb? Swap in zucchini noodles or hearts of palm pasta.
Ingredients for the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans
Every ingredient in this dish has a distinct role in building layers of flavor and texture. Here’s what you’ll need:
- Chicken breasts – Lean, protein-packed, and perfect for absorbing the coconut-lemon sauce.
- Coconut milk – Brings creamy richness with a subtle tropical flavor.
- Fresh lemon juice & zest – Adds brightness that cuts through the creaminess.
- Garlic cloves – Sautéed until golden for an aromatic base.
- Feta cheese – Crumbled into the sauce for a salty-tangy creaminess.
- Red chili flakes – Adds a touch of heat to balance the sweet coconut.
- Parmesan cheese – Gives a crisp finish to the green beans and depth to the Alfredo sauce.
- Fresh green beans – Roasted to maintain their crunch and paired perfectly with the creamy elements.
- Olive oil – For roasting and searing, it enhances flavor and texture.
- Butter – Adds silkiness to the Alfredo base.
- Pasta (bucatini or fettuccine) – Ideal for soaking up all that luscious sauce.
- Salt & pepper – Essential seasoning for balance and enhancement.
- Fresh parsley – Chopped and sprinkled on top for a burst of color and freshness.
How To Make the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans
Step 1: Sear the Chicken
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the chicken until golden on both sides and fully cooked through. Set aside and keep warm.
Step 2: Roast the Green Beans
Preheat oven to 425°F. Toss green beans with olive oil, salt, pepper, and a sprinkle of Parmesan. Roast for 15 minutes until crispy and golden.
Step 3: Boil the Pasta
Cook the bucatini or fettuccine according to package directions. Reserve a cup of pasta water before draining.
Step 4: Make the Chili Feta Alfredo Sauce
In the same skillet used for the chicken, melt butter and sauté garlic until fragrant. Add coconut milk, lemon juice, zest, and red chili flakes. Simmer for a few minutes, then stir in crumbled feta and a bit of reserved pasta water until smooth.
Step 5: Combine & Finish
Return the chicken to the skillet and coat with the sauce. Toss cooked pasta in the same pan until evenly coated. Plate with roasted green beans on the side, sprinkle fresh parsley, and serve with lemon slices for extra zing.
How to Serve and Store Coconut-Lemon Chicken Alfredo with Chili Feta Cream
This colorful and hearty dish is best served hot right out of the skillet, with the Alfredo sauce silky and the green beans still crisp. It feeds up to 4 people generously, making it a great option for family dinners or a small gathering with friends.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or coconut milk to loosen up the sauce. The green beans can be reheated in a skillet or oven to maintain their crispiness.
What to Serve With Coconut-Lemon Chicken Alfredo?
Balance the creamy, zesty flavor of this dish with any of the following sides or enhancements:
1. Garlic Bread
Perfect for scooping up every bit of that luscious Alfredo sauce.
2. Simple Garden Salad
A light, crunchy salad with cucumbers and cherry tomatoes dressed in lemon vinaigrette complements the richness.
3. Roasted Baby Potatoes
Crispy, herbed potatoes offer a hearty touch to round out the plate.
4. Chilled White Wine
Pair with a citrusy Sauvignon Blanc or a buttery Chardonnay.
5. Fresh Fruit Salad
Add a refreshing finish with melon, berries, and mint.
6. Grilled Asparagus
A bright green veg that adds visual appeal and a clean, earthy flavor.
7. Lemon Herb Couscous
Fluffy couscous with a hint of lemon can be a great alternative to pasta.
8. Crispy Shallots or Fried Onions
Top the chicken or green beans for an added savory crunch.
Want More Chicken Dinner Ideas with a Twist?
If this Coconut-Lemon Chicken Alfredo with Chili Feta Cream hit the spot, here are some more standout chicken recipes from NoraNosh you won’t want to miss:
- Try the Longhorn Parmesan Crusted Chicken if you’re craving bold cheesy flavor with a golden crust.
- Explore a flavor fusion with Garlic Butter Shrimp Scampi Lasagna for seafood lovers.
- Love Alfredo-style sauces? Don’t skip the Creamy Ground Beef Alfredo Pasta for another creamy weeknight winner.
- For more green goodness, these Easy Veggie Patties are a fantastic side or main.
- Or go for comforting nostalgia with the Chicken Cordon Bleu Casserole that’s packed with creamy, cheesy joy.
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Let me know in the comments how yours turned out! Did you keep it spicy or mellow it down? Maybe swapped the green beans for broccoli?
I always love seeing how you make these recipes your own. Don’t be shy to drop a tip or a twist you tried. Questions are welcome too—let’s make dinner even better together!
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Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans
Equipment
- Skillet
- Oven
- Baking sheet
- Pot
Ingredients
Ingredients
- 2 chicken breasts
- 1 cup coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 0.5 cup crumbled feta cheese
- 0.5 teaspoon red chili flakes
- 0.33 cup grated Parmesan cheese
- 2 cups fresh green beans
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces pasta (bucatini or fettuccine)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a skillet and sear the chicken until golden and fully cooked. Set aside.
- Toss green beans with olive oil, Parmesan, salt, and pepper. Roast at 425°F for 15 minutes until crispy.
- Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In the same skillet, melt butter and sauté garlic until fragrant. Add coconut milk, lemon juice, zest, and chili flakes. Simmer, then stir in feta and reserved pasta water.
- Return chicken to the skillet, coat with sauce, and toss in pasta. Serve with roasted green beans and fresh parsley.
Notes
Green beans can be swapped for asparagus or broccoli if preferred.