Description
Coconut-Lemon Chicken Alfredo with Chili Feta Cream and Crispy Parmesan Green Beans is a bold twist on a creamy classic. This flavorful chicken Alfredo features a velvety coconut milk sauce, spicy feta cream, and roasted green beans for a vibrant, satisfying dinner. Perfect for weeknights or guests, it’s a dairy-light, flavor-rich pasta recipe with a gourmet feel.
Ingredients
2 chicken breasts
1 cup coconut milk
1 teaspoon lemon zest
2 tablespoons lemon juice
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/3 cup feta cheese
1/2 teaspoon chili flakes
8 ounces pasta of choice
1/4 cup grated Parmesan
2 cups fresh green beans
1/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
Instructions
1. Season chicken breasts with salt, pepper, and chili flakes. Sear in a skillet with olive oil and butter until golden and cooked through. Set aside.
2. In the same pan, melt butter and sauté garlic until fragrant. Pour in coconut milk, add lemon zest and juice, salt, and Italian seasoning. Simmer until thickened.
3. Mash feta cheese with olive oil and chili flakes until creamy. Slice chicken and coat with this chili feta mixture.
4. Cook pasta until al dente. Reserve a bit of pasta water. Drain and toss with the Alfredo sauce.
5. Toss green beans with olive oil, breadcrumbs, Parmesan, salt, and pepper. Bake at 425°F for 15–18 minutes until golden.
6. Serve pasta topped with chili feta chicken, add crispy green beans on the side, and garnish with more lemon zest and Parmesan.
Notes
Use full-fat coconut milk for creaminess.
You can swap feta for goat cheese if preferred.
For extra crunch, air fry the green beans instead of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 630
- Sugar: 4g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 110mg