Description
This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta and Crispy Parmesan Zucchini recipe is a flavorful chicken dinner idea with zesty lemon, creamy Alfredo sauce, Mediterranean whipped feta, and crunchy baked zucchini. A crowd-pleasing, weeknight-friendly pasta recipe.
Ingredients
2 chicken breasts
12 oz fettuccine
1 cup heavy cream
3 tablespoons fresh dill, chopped
1 lemon, juiced and zested
1 cup grated parmesan cheese
2 tablespoons butter
3 cloves garlic, minced
1/2 cup roasted red peppers
4 oz feta cheese
2 tablespoons olive oil
2 medium zucchini
3/4 cup panko breadcrumbs
Salt and pepper to taste
Instructions
1. Season chicken breasts with salt and pepper. Sear in olive oil over medium heat until golden and cooked through. Let rest, then slice.
2. In the same pan, melt butter and sautée garlic until fragrant.
3. Stir in heavy cream. Bring to a gentle simmer.
4. Add lemon zest, lemon juice, grated parmesan, and chopped dill. Stir and let sauce thicken.
5. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water. Drain.
6. Toss cooked pasta with the Alfredo sauce. Add reserved pasta water if needed for consistency.
7. In a food processor, blend feta, roasted red peppers, olive oil, and a splash of cream until fluffy.
8. Slice zucchini into thin rounds. Coat with a mix of panko, parmesan, olive oil. Bake or air fry until crispy.
9. Plate pasta with chicken slices, dollops of whipped feta, and crispy zucchini. Serve immediately.
Notes
Make sure your cream is not boiling too hard to prevent separation.
Use freshly grated parmesan for a smoother sauce.
Whipped feta can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 685
- Sugar: 5g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 115mg