Julia Walton
Imagine twirling a forkful of creamy Alfredo pasta, topped with tender, golden-seared chicken kissed with fresh lemon and dill. Now add a swoosh of smoky-sweet roasted red pepper whipped feta on the side, and finish it off with slices of zucchini baked to crispy, Parmesan perfection. This dish isn’t just dinner—it’s a full-on flavor celebration on a plate.
The bright tang of lemon and fresh dill cuts through the richness of the Alfredo sauce, balancing every bite. Meanwhile, the whipped feta brings a velvety, tangy contrast that makes you want to scoop up every last bit. Paired with the zucchini’s crunch and nuttiness from Parmesan, you’re looking at a meal that’s as beautiful as it is satisfying.
What Kind of Chicken Should I Use for Lemon Dill Chicken Alfredo?
For this recipe, boneless skinless chicken breasts are the go-to. They cook quickly, stay tender when seared properly, and slice beautifully over pasta. You could also opt for chicken thighs if you prefer a juicier cut—just adjust cooking time to ensure they’re fully cooked. Whatever you choose, the key is seasoning generously so that every bite bursts with flavor.
Ingredients for Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
- Chicken Breasts – Lean protein that sears beautifully and carries the lemon dill flavor.
- Lemon – Adds brightness and tang to both chicken and Alfredo sauce.
- Fresh Dill – A fragrant herb that pairs perfectly with citrus and creamy sauces.
- Fettuccine Pasta – Classic base for Alfredo, perfect for catching the rich sauce.
- Heavy Cream – Essential for the velvety Alfredo texture.
- Parmesan Cheese – Brings salty, nutty depth to both sauce and zucchini topping.
- Roasted Red Peppers – Sweet, smoky flavor that blends beautifully with feta.
- Feta Cheese – Creates a creamy, tangy whipped spread.
- Zucchini – Light, tender vegetable that crisps up wonderfully with Parmesan.
- Olive Oil – Helps achieve that golden sear and crisp roast.
- Garlic – Infuses both sauce and vegetables with savory warmth.
How To Make Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Step 1: Prep the Chicken
Season chicken breasts generously with salt, pepper, lemon zest, and chopped fresh dill. Heat olive oil in a skillet over medium-high heat, sear chicken for 4-5 minutes per side until golden and cooked through. Remove from pan and let rest before slicing.
Step 2: Make the Roasted Red Pepper Whipped Feta
In a food processor, combine roasted red peppers, feta cheese, a drizzle of olive oil, and a pinch of black pepper. Blend until smooth and creamy. Chill until ready to serve.
Step 3: Prepare the Crispy Parmesan Zucchini
Slice zucchini into thin rounds. Toss with olive oil, grated Parmesan, salt, and pepper. Arrange on a parchment-lined baking sheet and bake at 425°F for 12-15 minutes, flipping halfway until crisp and golden.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Reserve 1 cup of pasta water before draining.
Step 5: Make the Alfredo Sauce
In the same skillet used for chicken, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan and a splash of reserved pasta water until smooth. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
Step 6: Assemble the Dish
Toss pasta in the Alfredo sauce until well-coated. Slice chicken and place on top. Add a generous dollop of roasted red pepper whipped feta on the side and arrange crispy zucchini alongside. Garnish with extra dill and Parmesan before serving.
Serving and Storing Lemon Dill Chicken Alfredo
This dish is best served immediately while the Alfredo sauce is creamy and the zucchini is perfectly crisp. If you have leftovers, store the pasta, chicken, whipped feta, and zucchini separately in airtight containers. Refrigerate for up to 3 days. To reheat pasta, add a splash of milk or cream to revive the sauce’s silky texture. For zucchini, re-crisp in the oven or air fryer rather than microwaving.
What to Serve With Lemon Dill Chicken Alfredo?
Garlic Bread
Warm, buttery garlic bread is perfect for mopping up every drop of Alfredo sauce.
Fresh Garden Salad
A light, crisp salad with cucumbers, cherry tomatoes, and a lemon vinaigrette balances the richness.
Roasted Asparagus
The slightly charred, earthy flavor of asparagus pairs beautifully with creamy pasta.
Caprese Skewers
Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze for a refreshing bite.
Lemon Iced Tea
Bright and citrusy, it complements the lemon and dill in the chicken.
Creamy Mashed Potatoes
For a heartier side, smooth mashed potatoes are a comforting choice.
Grilled Corn on the Cob
Adds sweetness and a smoky note to the meal.
Fresh Fruit Platter
A colorful mix of berries and melon for a light, sweet finish.
Want More Chicken Dinner Ideas?
If you love this Lemon Dill Chicken Alfredo, you’ll probably enjoy these other favorites from SavorQueen:
• White Wine Parmesan Chicken for a rich and elegant dinner.
• Chicken Spinach and Mushroom – A Comforting One-Pan Delight when you want cozy flavors with minimal cleanup.
• Hawaiian-Style Huli Huli Chicken for a sweet and savory island-inspired twist.
• Garlic Butter Chicken with Rigatoni and Parmesan for a creamy pasta comfort meal.
• Chicken Bacon Pineapple Kebabs when you’re craving something smoky, sweet, and perfect for the grill.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe a sprinkle of chili flakes in the Alfredo or a handful of sun-dried tomatoes? I’d love to hear how it turned out—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Equipment
- Large Skillet
- Large pot
- Sheet pan
- food processor
- Microplane or zester
- Tongs
Ingredients
Lemon Dill Chicken
- 2 large boneless skinless chicken breasts (about 1.5 lb)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Alfredo Pasta
- 12 oz fettuccine
- 2 tbsp unsalted butter
- 3 clove garlic, minced
- 1.5 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 0.5 cup reserved pasta water as needed
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tsp fresh lemon juice
Roasted Red Pepper Whipped Feta
- 4 oz feta cheese
- 0.5 cup roasted red peppers, drained
- 1 tbsp olive oil
- 0.125 tsp black pepper
Crispy Parmesan Zucchini
- 2 medium zucchini (about 1 lb), sliced 1/4-inch thick
- 1 tbsp olive oil
- 0.5 cup grated Parmesan cheese
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Garnish
- 1 tbsp chopped fresh dill optional
- 2 tbsp grated Parmesan cheese optional
Instructions
- Pat chicken dry and season with lemon zest, lemon juice, dill, salt, and pepper. Sear in olive oil over medium-high 4–5 minutes per side until 165°F; rest and slice.
- Heat oven to 425°F. Toss zucchini with olive oil, Parmesan, salt, and pepper. Roast 12–15 minutes, flipping once, until crisp and golden.
- Cook fettuccine in salted water to al dente. Reserve 1/2 cup pasta water and drain.
- Blend feta, roasted red peppers, olive oil, and pepper until smooth and fluffy; refrigerate.
- In skillet, melt butter. Sauté garlic 30 seconds, add cream and simmer gently. Whisk in Parmesan to a smooth sauce, thinning with pasta water as needed. Season with salt, pepper, and lemon juice.
- Toss pasta with Alfredo. Plate with sliced chicken, a swoosh of whipped feta, and the crispy zucchini. Garnish with dill and extra Parmesan.