Description
This Indulgent Lemon Dill Chicken Alfredo with Whipped Feta Zucchini is a delightful twist on the classic Alfredo dish, combining tender lemon and dill-seasoned chicken with creamy fettuccine pasta and a vibrant whipped feta roasted red pepper topping. The side of crispy Parmesan roasted zucchini adds texture and a fresh vegetable component, making this recipe a perfect balance of indulgence and freshness, ready in just 45 minutes.
Ingredients
Scale
Chicken
- 2 pieces Boneless Skinless Chicken Breasts (Substitute with thighs for juiciness.)
- 1 tablespoon Lemon Zest (Use fresh lemons for best flavor.)
- 2 tablespoons Lemon Juice (Use fresh lemons for best flavor.)
- 2 tablespoons Chopped Fresh Dill (Fresh is preferred, but dried will work.)
- 1 teaspoon Kosher Salt (Adjust according to taste.)
- 1 teaspoon Black Pepper (Adjust according to taste.)
- 1 tablespoon Olive Oil (Can substitute with avocado oil.)
Pasta
- 8 ounces Fettuccine (Gluten-free options are available.)
Alfredo Sauce
- 4 tablespoons Unsalted Butter (More olive oil can substitute for a dairy-free option.)
- 2 cloves Garlic (Fresh garlic is best for flavor.)
- 1 cup Heavy Cream (Full-fat coconut milk can be used for lighter versions.)
- 1 cup Finely Grated Parmesan Cheese (Always choose freshly grated for the best results.)
Whipped Feta Roasted Red Pepper
- 1 cup Roasted Red Peppers (Jarred is convenient.)
- 8 ounces Feta Cheese (Goat cheese works as a nice alternative.)
- Olive Oil (a drizzle, about 1 tablespoon)
- Pinch of Black Pepper (to taste)
Roasted Parmesan Zucchini
- 2 medium Zucchini (Yellow squash or eggplant can also be used.)
- 1/4 cup Grated Parmesan Cheese (Omit for a dairy-free version.)
- Olive Oil (enough to coat zucchini, about 1 tablespoon)
- Salt and Pepper (to taste)
Optional Garnishes
- 1 tablespoon Dill (Provides freshness and visual appeal.)
- 1/4 cup Parmesan (Sprinkle generously!)
Instructions
- Season and Sear Chicken: Begin by patting dry the boneless skinless chicken breasts. Rub them thoroughly with freshly grated lemon zest, lemon juice, chopped fresh dill, kosher salt, and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear them for 4-5 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest to retain juices before slicing.
- Roast the Zucchini: Preheat your oven to 425°F (220°C). Wash and slice the zucchini into rounds about 1/4 inch thick. In a mixing bowl, toss the zucchini slices with olive oil, grated Parmesan cheese, salt, and pepper until well coated. Spread the zucchini out evenly on a baking sheet. Roast them in the oven for 12-15 minutes, flipping halfway through, until they become crisp, tender, and golden.
- Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions, usually about 8-10 minutes, until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Whipped Feta Roasted Red Pepper: In a blender or food processor, combine the feta cheese, drained roasted red peppers, a drizzle of olive oil (about 1 tablespoon), and a pinch of black pepper. Blend until the mixture becomes smooth, creamy, and well combined. Set this aside.
- Make the Alfredo Sauce: Using the same skillet where the chicken was cooked (wipe out excess if necessary), melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until aromatic but not browned. Slowly pour in the heavy cream, bringing the mixture to a gentle simmer. Whisk in the finely grated Parmesan cheese, stirring continuously until the sauce becomes smooth, creamy, and slightly thickened.
- Toss Pasta with Sauce: Add the drained fettuccine to the skillet with the Alfredo sauce. Toss thoroughly to ensure every strand is coated with the rich sauce. If needed, use reserved pasta water to loosen the sauce to your preferred consistency.
- Serve and Garnish: Slice the rested chicken breasts thinly. Plate the coated fettuccine pasta, arrange sliced chicken on top, and add a generous dollop of the whipped feta roasted red pepper mixture on the side. Serve alongside the roasted Parmesan zucchini. Garnish with optional fresh dill and extra Parmesan cheese for added flavor and visual appeal.
Notes
- For juicier chicken, substitute chicken thighs in place of breasts.
- Fresh lemons provide the best flavor for zest and juice; avoid bottled juice if possible.
- Gluten-free fettuccine can be used to make this recipe gluten-free.
- To make the recipe dairy-free, substitute butter with olive oil and use full-fat coconut milk instead of heavy cream; omit Parmesan cheese where suggested.
- Resting chicken after cooking helps retain moisture and juiciness.
- Reserve some pasta water before draining to adjust the sauce consistency if it becomes too thick.
- The whipped feta spread can be used as a dip or mixed into the pasta for extra flavor.
- If you prefer, yellow squash or eggplant can be substituted for zucchini when roasting.
