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

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Bright, rich, creamy, and packed with bold Mediterranean-inspired flavors, this Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is not your average pasta dish. It brings together fresh herbs, savory cheese, roasted sweetness, and just the right amount of zest for a comfort food experience that feels both indulgent and refreshingly light.

At the heart of this dish is the lemon dill Alfredo sauce that clings perfectly to every strand of fettuccine. Juicy seared chicken pieces rest over it, while dollops of airy whipped feta spiked with roasted red pepper add tang and creaminess in every bite. The show-stealer, however, just might be the crispy parmesan zucchini rounds that bring a crave-worthy crunch to balance the creamy elements.

Why You’ll Love This Lemon Dill Chicken Alfredo

This recipe elevates Alfredo to a whole new level with the bright zing of lemon and the fresh herbaceousness of dill. It’s a dish that impresses without the stress, making it ideal for both weeknight dinners and entertaining. The whipped feta is creamy yet vibrant thanks to fire-roasted red peppers, and the zucchini crisps up into golden chips with irresistible edges. The whole combination is comforting, creative, and downright delicious.

What Kind of Chicken Works Best for Lemon Dill Alfredo?

For the best flavor and texture, boneless skinless chicken thighs or breasts work beautifully in this dish. Chicken thighs tend to be juicier and more forgiving if slightly overcooked, while chicken breasts will give you leaner protein. Make sure to season generously and sear until golden before slicing and layering over the pasta. You could also use rotisserie chicken if you’re in a time crunch—just add it at the end to warm through.

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

Every component of this dish has its own unique flavor contribution, making each bite layered and delicious. These ingredients are pantry-friendly yet feel restaurant-level when brought together.

• Chicken breasts or thighs: Tender, juicy chicken is the protein base of this dish. Seasoned and seared, it adds heartiness and soaks up the lemon dill Alfredo sauce beautifully.
• Fettuccine pasta: A flat, wide pasta that perfectly carries the creamy Alfredo sauce.
• Heavy cream: This creates the silky, rich base for our Alfredo sauce.
• Garlic: Minced garlic infuses the cream sauce with aromatic depth.
• Fresh lemon juice and zest: Brightens up the cream with citrusy freshness.
• Fresh dill: Adds a fragrant, herbal twist that pairs perfectly with lemon.
• Grated Parmesan cheese: Melts into the sauce to add savory richness.
• Roasted red peppers: Used in the whipped feta for sweetness and color.
• Feta cheese: Blended into a whipped topping, it brings a salty, tangy finish.
• Zucchini: Sliced and crisped with parmesan for a crunchy contrast.
• Olive oil: Used for roasting and sautéing to bring all the flavors together.
• Salt and pepper: Essential for seasoning throughout.

How To Make the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

Step 1: Sear the Chicken

Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high and sear the chicken until golden and cooked through. Remove and let rest before slicing.

Step 2: Make the Lemon Dill Alfredo Sauce

In the same skillet, lower the heat and add garlic. Sauté until fragrant. Pour in heavy cream and let it simmer for a few minutes. Stir in lemon zest, juice, chopped dill, and grated Parmesan until creamy and smooth.

Step 3: Cook the Pasta

While the sauce simmers, cook the fettuccine in salted boiling water until al dente. Drain and toss it in the Alfredo sauce.

Step 4: Prepare the Roasted Red Pepper Whipped Feta

In a food processor, blend feta cheese with roasted red peppers and a drizzle of olive oil until smooth and creamy. Chill until ready to serve.

Step 5: Bake the Crispy Parmesan Zucchini

Preheat oven to 425°F. Slice zucchini into rounds and coat them lightly in olive oil. Sprinkle generously with Parmesan and roast on a lined baking sheet for about 20 minutes until golden and crisp.

Step 6: Assemble the Dish

Plate the pasta and top with sliced chicken. Add dollops of whipped feta and tuck in a few crispy zucchini rounds for texture. Garnish with extra dill and a squeeze of lemon if desired.

How to Serve and Store Lemon Dill Chicken Alfredo

This Lemon Dill Chicken Alfredo recipe yields about four generous servings, ideal for a cozy dinner with leftovers that are just as satisfying the next day. Serve it immediately while the Alfredo is hot and creamy, and the zucchini rounds are still crisp.

If you’re prepping ahead, store the Alfredo pasta and chicken separately from the whipped feta and zucchini. Keep each component in airtight containers in the fridge for up to 3 days. Reheat the pasta gently over low heat with a splash of cream or milk to bring back its silkiness. The zucchini can be crisped back up in a toaster oven or air fryer. The whipped feta will firm slightly when chilled but can be re-whipped or used straight from the fridge.

What to Serve With Lemon Dill Chicken Alfredo?

Herbed Garlic Bread

Crusty bread with melted garlic butter and herbs makes the perfect vehicle for scooping up extra sauce.

Simple Arugula Salad

A fresh salad with arugula, lemon vinaigrette, and shaved Parmesan balances the richness of the Alfredo.

Roasted Cherry Tomatoes

Their juicy burst adds a sweet and tangy bite that plays beautifully with the creamy feta.

Steamed Asparagus

Light and crisp, asparagus adds a pop of green and a lovely spring-like freshness.

White Wine

A crisp Sauvignon Blanc or Pinot Grigio pairs wonderfully with the lemon and dill notes in the dish.

Crispy Roasted Potatoes

If you’re serving a crowd or skipping the pasta, roasted potatoes make a rustic, hearty pairing.

Chilled Cucumber Yogurt Dip

A dollop on the side adds a cool, tangy counterpoint to the warm, cheesy pasta.

Lemon Bars for Dessert

Finish the meal with a citrusy treat that echoes the lemony brightness of the main dish.

Want More Chicken Dinner Ideas?

If you loved this Lemon Dill Chicken Alfredo, you might find your next favorite in these irresistible chicken-forward recipes from Luna Meals:

• Try our Garlic Butter Chicken Balls with Creamy Parmesan Pasta for another cheesy comfort dish with a golden crisp twist.
• Craving something cozy? Low-Carb Chicken Casserole offers that same creamy satisfaction with a low-carb spin.
• Dive into the lemony goodness again with the Greek Lemon Chicken Soup Avgolemono.
• Want more zucchini on your plate? Our Crispy Parmesan Zucchini Rounds are the perfect crunchy snack or side.
• Or explore layered pasta love with Delicious Garlic Sausage Alfredo Rigatoni.

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And let me know in the comments how yours turned out. Did you use chicken breasts or thighs? Add extra lemon or feta? Maybe you made the zucchini in the air fryer?

I love seeing your variations and hearing what you’d pair with this pasta next. Have a question? Ask away—I’m here to help!

Explore beautifully curated health-boosting meals on Luna Meals on Pinterest and discover your new go-to comfort recipes.

Conclusion

Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini isn’t just a mouthful to say—it’s a flavor-packed adventure. Every bite hits that creamy, tangy, crunchy balance we crave in a comfort meal. Whether you’re sharing it with guests or savoring it solo, this dish is designed to impress. And once you whip up that feta topping, you might just find yourself putting it on everything.

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