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Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

Craving a restaurant‑worthy chicken Alfredo that still fits a weeknight? This zesty, creamy dish layers tender lemon‑dill chicken over silk‑coated fettuccine, adds a swoosh of smoky roasted red pepper whipped feta, and finishes with crisp, Parmesan‑topped zucchini. It’s the perfect balance of bright citrus, fresh herbs, and cozy Alfredo comfort—ideal for an easy dinner, date‑night at home, or when you want quick dinner ideas that wow without fuss. Whether you’re collecting healthyish food ideas, hunting for family‑friendly dinner ideas, or just need an easy recipe that delivers, this one checks every box and tastes like a chef cooked it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 4 servings
Calories 820 kcal

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.

Notes

Grate Parmesan very finely for the silkiest sauce. Reheat gently with a splash of milk or cream; re-crisp zucchini in an oven or air fryer.

Nutrition

Calories: 820kcalCarbohydrates: 62gProtein: 45gFat: 45gSaturated Fat: 23gCholesterol: 185mgSodium: 1120mgFiber: 4gSugar: 7gVitamin A: 600IUVitamin C: 20mgCalcium: 400mgIron: 4mg
Keyword alfredo pasta, dinner ideas, easy dinner, easy recipe, food ideas, lemon chicken, quick dinner, weeknight meal, zucchini side
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