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

Save this recipe on:

I can’t even tell you how many times I’ve made this Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini, and it still makes me pause with every bite. It’s one of those recipes that looks impressive, feels indulgent, and yet comes together surprisingly easily. The lemon and dill bring brightness to the creamy Alfredo sauce, which coats perfectly seasoned, pan-seared chicken breasts. And don’t even get me started on that whipped feta—roasted red pepper adds just the right amount of smoky sweetness that ties everything together.

When I’m looking for a meal that hits all the right notes—comfort, flavor, texture, and color—this is the one I reach for. The crispy parmesan zucchini slices on the side offer a satisfying crunch that balances the rich creaminess of the sauce. It’s a plate that feels gourmet but is totally doable on a weeknight. Whether you’re hosting guests or just craving something that tastes like a restaurant-quality dinner, this one delivers every single time.

---

Why You’ll Love This Lemon Dill Chicken Alfredo

This dish isn’t just another chicken dinner—it’s layered, flavorful, and endlessly satisfying. The combination of tangy lemon and herbaceous dill in the Alfredo sauce is a game-changer, adding brightness that cuts through the richness. The whipped feta spread with roasted red pepper adds a punch of salty, smoky flavor that elevates everything on the plate. It’s creamy, zesty, herby, and just a little bit decadent.

The crispy zucchini on the side isn’t just filler—it’s a crunchy, cheesy contrast that rounds out the dish. Each bite has a little something different going on, keeping things exciting. Plus, everything cooks quickly and can be made in one pan and a sheet tray, making cleanup a breeze. If you love meals that feel like comfort food without being heavy or dull, you’re going to love this one.

---

What’s the Best Way to Cook the Chicken for Lemon Dill Chicken Alfredo?

For this dish, I always go for pan-seared chicken breasts. It creates that irresistible golden crust while locking in the juices—exactly what you want when you’re pouring a velvety Alfredo sauce over it. I use a simple seasoning of garlic powder, salt, black pepper, and crushed red pepper flakes to give the chicken just enough kick to stand up to the creaminess of the sauce.

You could also grill the chicken if you’re aiming for a smoky touch, or even bake it if you’re prepping ahead of time. The key is not to overcook it—juicy chicken is essential here because it acts as the canvas for all the bold flavors layered on top.

---

Options for Substitutions

This recipe is flexible enough to suit a variety of preferences and ingredients you might already have at home:

• Chicken Thighs: Prefer dark meat? Swap the breasts for boneless skinless thighs. They’re even juicier and soak up the sauce beautifully.
• Greek Yogurt for Feta: If you don’t have feta on hand, you can use whipped Greek yogurt with a bit of lemon juice and roasted red pepper purée for a tangy, creamy alternative.
• Cauliflower Alfredo Sauce: For a lighter option, try a cauliflower-based Alfredo instead of the traditional heavy cream version.
• Vegan/Dairy-Free: Use plant-based cream and dairy-free cheese options for a completely dairy-free Alfredo, and replace the chicken with tofu or grilled portobello mushrooms.
• Different Veggies: No zucchini? No problem. Try roasted asparagus, green beans, or even crispy Brussels sprouts.

These small changes still keep the soul of the recipe intact, while letting you make it your own.

---

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

Chicken Breasts
The main protein—lean, quick-cooking, and the perfect blank canvas for all the flavor-packed elements in this dish.

Olive Oil
Used for searing the chicken and roasting the zucchini. It adds richness and helps achieve that golden crisp texture.

Garlic Powder, Salt, Black Pepper, Crushed Red Pepper Flakes
A simple but bold seasoning blend for the chicken, adding heat and depth without overpowering the sauce.

Heavy Cream
Forms the base of the Alfredo sauce—thick, luscious, and ready to carry the bright flavors of lemon and dill.

Fresh Lemon Juice & Zest
Brings a zingy brightness that lifts the cream sauce and cuts through its richness.

Fresh Dill
Herbaceous and slightly sweet, dill pairs perfectly with lemon and cream, giving the sauce a fresh, summery vibe.

Parmesan Cheese
Used in both the Alfredo sauce and to coat the zucchini, adding a salty, nutty flavor and essential texture.

Roasted Red Peppers
Blended into the whipped feta, they give it a beautiful smoky sweetness and a subtle pop of color.

Feta Cheese
Whipped into a creamy, tangy spread that adds a whole new layer of flavor to the dish.

Zucchini & Yellow Squash
Sliced and roasted with parmesan until crispy—they make the perfect low-carb, flavorful side.

Breadcrumbs (optional)
If you like your zucchini ultra-crispy, a sprinkle of breadcrumbs goes a long way when roasting.

---

Step 1: Prep the Chicken

Pat the chicken breasts dry and season them on both sides with salt, black pepper, garlic powder, and crushed red pepper flakes. Let them sit at room temperature for 10–15 minutes while you prep everything else—this helps them cook more evenly.

---

Step 2: Make the Roasted Red Pepper Whipped Feta

In a food processor, blend together crumbled feta, roasted red pepper, a splash of olive oil, and a touch of lemon juice. Blend until smooth and fluffy, then set aside in the fridge to chill while the rest of the dish comes together.

---

Step 3: Roast the Zucchini and Squash

Slice the zucchini and yellow squash into ¼-inch rounds. Toss them with olive oil, salt, pepper, grated parmesan, and breadcrumbs if using. Spread them out on a baking sheet and roast at 425°F (220°C) for about 20 minutes, flipping halfway through until golden and crisp.

---

Step 4: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through (internal temp should reach 165°F / 74°C). Remove from the pan and let rest for a few minutes before slicing.

---

Step 5: Make the Lemon Dill Alfredo Sauce

In the same skillet, lower the heat to medium and pour in the heavy cream. Stir in lemon zest, lemon juice, chopped fresh dill, and grated parmesan. Simmer for 3–4 minutes, stirring frequently until the sauce thickens slightly. Taste and adjust seasoning as needed.

---

Step 6: Assemble the Plate

Slice the rested chicken and arrange it over a layer of whipped feta on the plate. Drizzle the lemon dill Alfredo sauce generously over the chicken. Add the crispy roasted zucchini on the side, and finish with extra dill or parmesan if you like.

---

How Long to Cook the Lemon Dill Chicken Alfredo

The total cooking time for this dish depends slightly on your prep speed, but here’s a general breakdown:

• Chicken: About 12–14 minutes total (5–7 minutes per side in the skillet).
• Zucchini & Squash: Roast for around 20 minutes at 425°F (220°C), flipping halfway.
• Sauce: Simmer for 3–4 minutes after combining ingredients.
• Whipped Feta: Just a few minutes in the food processor.

In total, you’re looking at around 35–40 minutes from start to finish, especially if you prep the feta while the zucchini is roasting. It’s quick enough for a weeknight, yet fancy enough for dinner guests.

---

Tips for Perfect Lemon Dill Chicken Alfredo

• Let the Chicken Rest: After searing, let the chicken rest for 5 minutes before slicing to keep it juicy and tender.
• Don’t Over-Zest: Only use the bright yellow part of the lemon for zest—too much of the white pith adds bitterness.
• Balance the Sauce: Taste your Alfredo as you go. If it’s too heavy, add a splash of extra lemon juice. Too tangy? Stir in more cream or a touch of grated parmesan.
• Spread Feta Warm or Cold: The whipped feta can be served chilled for contrast or slightly warmed for a softer, melty texture—totally up to you.
• Get that Zucchini Crisp: Don’t overcrowd the baking sheet! Give each slice space or they’ll steam instead of crisping.
• Double the Sauce: Love sauce-heavy dishes? This one’s worth making extra—it stores well and is great over pasta or rice later.
• Use a Meat Thermometer: This helps avoid dry chicken. Aim for 165°F (74°C) in the thickest part.

---

Watch Out for These Mistakes While Cooking

• Skipping the Chicken Rest Time
  Cutting into the chicken too soon after cooking can lead to dryness. Always give it a few minutes to lock in the juices.
• Overcooking the Cream Sauce
  Simmer the Alfredo sauce gently—boiling can cause it to break or become grainy, especially with lemon juice involved.
• Under-seasoning the Feta Spread
  Feta is naturally salty, but roasted red pepper adds sweetness. Taste and adjust with a pinch of salt or extra lemon juice for balance.
• Crowding the Zucchini Tray
  When slices overlap, they steam instead of roast. Use two trays if needed to get that golden crisp.
• Using Bottled Lemon Juice
  Fresh lemon juice makes all the difference in both brightness and aroma. Bottled can taste dull and slightly bitter.
• Forgetting to Stir the Sauce
  Cream can catch and burn quickly. Stir consistently once the cheese is added to prevent scorching.

---

What to Serve With Lemon Dill Chicken Alfredo?

Garlic Bread or Crusty Baguette

Use it to scoop up the creamy Alfredo and whipped feta—no drop should go to waste.

Arugula Salad with Lemon Vinaigrette

A peppery, citrusy salad adds freshness and complements the rich flavors perfectly.

Angel Hair or Fettuccine

Serve a small portion of pasta on the side if you want to stretch the Alfredo sauce even further.

Roasted Garlic Mashed Potatoes

Creamy on creamy? Absolutely. The roasted garlic adds depth and ties in beautifully with the lemon-dill theme.

Lemon Orzo with Herbs

A fluffy, bright starch option that feels light but satisfying.

Sautéed Spinach or Swiss Chard

Adds a healthy green element and soaks up extra sauce like a champ.

A Glass of Sauvignon Blanc

Crisp, citrusy white wine that enhances both the lemon and dill without overwhelming the dish.

Tomato & Cucumber Salad

Light, juicy, and crunchy—perfect for a summer take on this hearty meal.

---

Storage Instructions

This dish stores surprisingly well, especially when components are kept separate. Here’s how I recommend handling leftovers:

• Chicken & Alfredo Sauce: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.
• Roasted Zucchini: Best eaten fresh, but you can store leftovers for 2 days. Re-crisp in the oven or air fryer at 375°F (190°C) for 5–7 minutes.
• Whipped Feta: This holds up beautifully for up to 5 days in the fridge. Stir before serving, and spread it on sandwiches, wraps, or roasted veggies.

Freezing is not recommended due to the cream-based sauce and whipped feta—they tend to separate and lose texture when thawed.

---

Estimated Nutrition (Per Serving)

These values are based on a single serving of the full recipe, assuming about 4 servings total:

• Calories: 540 kcal
• Protein: 42g
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 130mg
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 5g
• Sodium: 820mg
• Serving Size: 1 plated portion (chicken, sauce, feta, zucchini)

These are estimates and can vary depending on the specific brands and measurements you use, but they give a good general idea of how this meal fits into your daily intake.

---

Frequently Asked Questions

What’s the best way to get the Alfredo sauce creamy and smooth?

Use room-temperature cream and stir continuously over medium heat. Grate the parmesan finely so it melts evenly without clumping.

Can I make the whipped feta in advance?

Yes! You can prep the whipped feta up to 5 days ahead and store it in an airtight container in the fridge. Just give it a quick stir before serving.

Is there a way to make this dish lighter?

Absolutely. Use half-and-half instead of heavy cream, skip the breadcrumbs on the zucchini, and go for grilled chicken instead of pan-seared if you want to cut down on oil.

Can I use dried dill instead of fresh?

You can, but fresh dill really makes a difference here. If you must substitute, use about 1 teaspoon of dried dill in place of 1 tablespoon fresh.

How can I make this dish vegetarian?

Swap the chicken with grilled tofu, roasted cauliflower steaks, or even chickpeas for a plant-based protein. The rest of the recipe stays the same—just use dairy-free options for the Alfredo and whipped feta.

What kind of pan is best for cooking the chicken?

A heavy-bottomed cast iron skillet or stainless steel pan is perfect. It holds heat well and gives a beautiful sear on the chicken.

Can I use pre-grated parmesan?

It’s better to grate it yourself. Pre-grated versions often have anti-caking agents that prevent smooth melting in sauces.

What can I do with leftover whipped feta?

Spread it on toast, spoon it over roasted vegetables, stuff it into pita sandwiches, or serve it as a dip with crackers and crudité.

---

Conclusion

This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is one of those meals that feels gourmet without being complicated. It brings together bold flavors, satisfying textures, and fresh ingredients into a plate that’s both comforting and elegant. Whether you’re cooking for a cozy night in or trying to impress at the dinner table, this dish checks every box: creamy, zesty, herby, crispy, and completely crave-worthy.

Ready to make it your new go-to dinner favorite? Let’s pull it all together in the printable recipe below.

---

Print

Save this recipe on: