Nora
Creamy, zesty, and full of fresh herb flavor, this Lemon Dill Chicken Alfredo is the ultimate comfort food with a gourmet twist. Juicy seared chicken breasts are nestled on a bed of silky Alfredo pasta, kissed with lemon and dill for a burst of brightness. But the real magic happens with the sides—smoky roasted red pepper whipped feta and crispy Parmesan zucchini add a perfect balance of tang, crunch, and savory depth.
This dish feels like something you’d order at a high-end restaurant, yet it’s surprisingly simple to make at home. Whether you’re cooking for a cozy family dinner or impressing guests, this recipe will make you look like a pro in the kitchen.
Why You’ll Love This Lemon Dill Chicken Alfredo
- The Alfredo sauce is velvety smooth with a refreshing lemony lift.
- Fresh dill adds a delicate herbal note that pairs beautifully with chicken.
- Roasted red pepper whipped feta brings a smoky, tangy contrast.
- Crispy Parmesan zucchini rounds add texture and a hint of nuttiness.
- It’s an easy recipe that feels luxurious and restaurant-worthy.
What Kind of Pasta Works Best for Alfredo Dishes?
Pappardelle or fettuccine is ideal for Alfredo because the wide ribbons hold onto the creamy sauce beautifully. However, if you prefer something lighter, linguine or even spaghetti will work. The key is to cook the pasta al dente so it doesn’t get too soft when tossed in the sauce.
Ingredients for the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Each ingredient plays a vital role in bringing out the rich, fresh, and savory flavors of this dish. The creamy Alfredo sauce gets its brightness from lemon and dill, while the sides add smokiness and crunch for a perfectly balanced meal.
- Chicken Breasts – Tender and juicy, they soak up all the lemony, herby flavors.
- Lemon – Adds a tangy brightness that cuts through the creamy Alfredo.
- Fresh Dill – Brings a refreshing herbal note that pairs beautifully with chicken.
- Parmesan Cheese – Essential for both the Alfredo sauce and the crispy zucchini.
- Heavy Cream – Creates a rich and velvety Alfredo sauce.
- Butter – Adds creaminess and depth to the sauce.
- Garlic – Infuses the sauce with aromatic flavor.
- Pasta (Pappardelle or Fettuccine) – Wide ribbons hold the creamy sauce perfectly.
- Roasted Red Peppers – Give the whipped feta a smoky, slightly sweet depth.
- Feta Cheese – Whipped into a creamy, tangy spread for the roasted peppers.
- Zucchini – Sliced and coated with Parmesan for a crispy, savory side.
- Olive Oil – Helps sear the chicken and roast the vegetables to perfection.
- Seasonings (Salt, Pepper, Italian Herbs) – Bring all the flavors together.
How To Make the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Step 1: Sear the Chicken to Golden Perfection
Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a skillet and sear the chicken for 4–5 minutes per side until golden brown and fully cooked. Set aside to rest.
Step 2: Prepare the Alfredo Sauce
In the same pan, melt butter and sauté minced garlic until fragrant. Pour in heavy cream, stirring until slightly thickened. Add grated Parmesan, lemon zest, and chopped dill, whisking until creamy and smooth.
Step 3: Cook the Pasta
Boil pappardelle or fettuccine in salted water until al dente. Reserve some pasta water, then toss the pasta in the Alfredo sauce, adding a splash of pasta water if needed for silkiness.
Step 4: Make the Roasted Red Pepper Whipped Feta
Blend roasted red peppers and feta cheese with a drizzle of olive oil until creamy and smooth. Chill until ready to serve.
Step 5: Crisp Up the Parmesan Zucchini
Toss zucchini slices with olive oil, Parmesan, salt, and pepper. Roast at 400°F for 15–20 minutes until golden and crisp.
Step 6: Assemble and Serve
Slice the chicken and arrange it over the pasta. Spoon the whipped feta on the side, add the crispy zucchini, and garnish with fresh dill.
Serving and Storing Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
This recipe comfortably serves 4 people, making it a great choice for family dinners or a small gathering. For best presentation, serve the chicken sliced over the Alfredo pasta, with the whipped feta and zucchini arranged on the side for a restaurant-style plating.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to bring back the sauce’s creamy texture. The whipped feta can be kept separately and enjoyed cold or at room temperature.
What to Serve With Lemon Dill Chicken Alfredo?
Pair this dish with light and refreshing sides to complement its rich, creamy flavors.
1. Garlic Butter Breadsticks
Perfect for dipping into the Alfredo sauce or scooping up whipped feta.
2. Simple Mixed Green Salad
A crisp salad with lemon vinaigrette balances the richness beautifully.
3. Roasted Cherry Tomatoes
Their sweetness pairs well with the tangy whipped feta.
4. Herbed Mashed Potatoes
If you want a heartier side, creamy potatoes add extra comfort.
5. Cucumber and Dill Salad
A refreshing, cool contrast to the warm Alfredo pasta.
6. Crispy Garlic Brussels Sprouts
Adds a crunchy, savory bite to the meal.
7. Toasted Ciabatta or French Bread
Great for mopping up every bit of that Alfredo goodness.
8. Sparkling Lemon Water or White Wine
A light drink enhances the citrusy notes in the dish.
Want More Chicken Dinner Ideas?
If you loved this Lemon Dill Chicken Alfredo, you’ll enjoy these other comforting and flavor-packed chicken recipes:
- Garlic Butter Shrimp Scampi Lasagna – Creamy layers of pasta with buttery garlic shrimp.
- Longhorn Parmesan Crusted Chicken – Crispy, cheesy, and restaurant-inspired.
- Chicken Cordon Bleu Casserole – A cheesy, comforting classic in casserole form.
- Marry Me Chicken Pasta – A rich, creamy pasta dish that will win hearts.
- Creamy Garlic Chicken Breasts – Simple, quick, and perfect for weeknights.
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I’d love to hear how your dish turned out! Did you add extra dill? Try a different pasta? Or maybe added a spicy kick? Share your tweaks in the comments—I love seeing how you make these recipes your own.
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Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Equipment
- Skillet
- Blender
- Oven
Ingredients
Ingredients
- 2 chicken breasts
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 ounces pappardelle or fettuccine pasta
- 1/2 cup roasted red peppers
- 1/3 cup feta cheese
- 1 medium zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian herbs
- salt and pepper to taste
Instructions
- Sear the chicken in olive oil until golden and cooked through.
- Prepare Alfredo sauce with butter, garlic, cream, Parmesan, lemon zest, and dill.
- Cook pasta until al dente and toss in Alfredo sauce.
- Blend roasted red peppers and feta until smooth.
- Roast Parmesan-coated zucchini until crispy.
- Assemble and serve with chicken over pasta, feta, and zucchini on the side.