Lemon Dill Chicken Alfredo: 5 Reasons You’ll Crave It

Name: Lemon Dill Chicken Alfredo: 5 Reasons You'll Crave It
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 chicken breasts; 1 cup fettuccine pasta; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 2 tablespoons lemon juice; 1 tablespoon dill; 1 red bell pepper; 1/2 cup feta cheese; 1 small zucchini; 1 tablespoon olive oil; Salt and pepper to taste

lemon dill chicken alfredo with roasted red pepper whipped feta crispy parmesan zucchini

September 14, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about this lemon dill chicken alfredo! It’s like a hug from the inside out, with that creamy sauce wrapping around perfectly cooked fettuccine. The zing of lemon and the fresh dill just dance in the background, making every bite a burst of flavor. But wait, there’s more! The roasted red pepper whipped feta adds this delightful creaminess and a pop of color that’s just stunning. And those crispy parmesan zucchini? They’re the crunchy, golden crown on top of this dish! I’ve been making this for years, and it never fails to impress. Trust me, you’ll want to add this gem to your recipe collection!

lemon dill chicken alfredo with roasted red pepper whipped feta crispy parmesan zucchini - detail 1

Ingredients List

2 chicken breasts (boneless and skinless, seasoned with salt and pepper)
1 cup fettuccine pasta (dried)
1 cup heavy cream (for that rich, creamy sauce)
1/2 cup grated parmesan cheese (freshly grated is best for melting)
2 tablespoons lemon juice (freshly squeezed for the brightest flavor)
1 tablespoon dill (fresh or dried, but fresh is ideal)
1 red bell pepper (roasted until charred)
1/2 cup feta cheese (crumbled, for the whipped feta)
1 small zucchini (sliced into rounds, for crispy texture)
1 tablespoon olive oil (for sautéing the zucchini)
Salt and pepper to taste (always adjust to your preference)

How to Prepare Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta Crispy Parmesan Zucchini

Step 1: Cook the Fettuccine

First things first, let’s get that pasta cooking! Bring a large pot of salted water to a boil, then add your fettuccine. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Remember to stir occasionally so it doesn’t stick together. Once it’s done, drain it and set it aside, but don’t forget to save a splash of that pasta water just in case you need to loosen your sauce later!

Step 2: Prepare the Chicken

Now onto the star of the show: the chicken! Season your chicken breasts generously with salt and pepper on both sides. You can either grill them for a smoky flavor or pan-fry them in a bit of olive oil over medium-high heat. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, let them rest for a few minutes before slicing them into juicy strips.

Step 3: Make the Alfredo Sauce

In a saucepan, combine the heavy cream, grated parmesan cheese, lemon juice, and dill. Heat it over medium-low, stirring frequently until the cheese melts and everything is beautifully combined. This should take about 5 minutes, and trust me, the smell will be heavenly! If it seems too thick, just add a little of that reserved pasta water to reach your desired consistency.

Step 4: Prepare the Whipped Feta

Let’s whip up that delicious feta! First, roast your red bell pepper over an open flame or in the oven until it’s charred and fragrant—about 15 minutes should do the trick. Once it’s cooled a bit, remove the skin and seeds, then toss it into a blender with the crumbled feta. Blend until smooth and creamy, adding a touch of olive oil if needed for extra silkiness.

Step 5: Cook the Zucchini

While the sauce is coming together, slice your zucchini into rounds. Heat a tablespoon of olive oil in a skillet over medium heat and add the zucchini slices. Sauté them for about 5-7 minutes until they’re golden and crispy. Keep an eye on them so they don’t burn—nobody wants burnt zucchini!

Step 6: Combine and Serve

Now for the fun part! Toss the cooked fettuccine with the creamy alfredo sauce until it’s all coated in that luscious goodness. Plate it up, then layer on those juicy chicken slices. Serve it with a generous dollop of roasted red pepper whipped feta on the side, and sprinkle the crispy zucchini on top or around the plate for that delightful crunch. Enjoy every creamy, flavorful bite!

Nutritional Information

Just a heads-up, the nutritional information can vary quite a bit based on the exact ingredients and brands you choose, so this is just an estimate. Here’s what you can expect per serving (1 plate) of this creamy delight:

Calories: 600
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 5g
Protein: 35g

So, indulge a little! This dish not only satisfies your taste buds but also gives you a good amount of protein and some hearty carbs to keep you going. Enjoy without guilt, but remember, balance is key!

Why You’ll Love This Recipe

Quick preparation: This dish comes together in about 40 minutes, making it perfect for busy weeknights!
Creamy texture: The alfredo sauce is so rich and velvety, you won’t be able to resist it.
Flavorful ingredients: The combination of lemon, dill, and roasted red pepper whipped feta takes the flavor profile to the next level.
Healthy options: With lean chicken and fresh vegetables, you can enjoy a guilt-free meal that’s still satisfying.
Satisfying meal: Each bite is a delightful mix of textures and tastes, leaving you feeling full and happy.

Tips for Success

Alright, let’s make sure your lemon dill chicken alfredo shines like a star! Here are my top tips to ensure everything turns out perfectly:

Don’t rush the pasta: Make sure to cook your fettuccine until it’s al dente. This will give it that perfect bite and help it hold up against the creamy sauce!
Fresh herbs make a difference: If you can, use fresh dill instead of dried. The flavor is so vibrant and really elevates the dish!
For a smoky twist: If you have a grill, use it for the chicken! The smoky flavor adds another layer of deliciousness that pairs beautifully with the rich sauce.
Customizing the sauce: If you love a bit more zest, feel free to add more lemon juice or even some lemon zest to the alfredo sauce for extra brightness.
Watch the zucchini: Keep an eye on your zucchini while it’s cooking; you want it crispy, not burnt. A little patience goes a long way!
Leftover love: If you have any leftover whipped feta, it makes an amazing spread on toast or as a dip for veggies!
Taste as you go: Always sample your sauce and seasonings before serving. Adjust salt, pepper, or any other spices to match your taste buds!

With these tips, you’ll be well on your way to creating a culinary masterpiece that will impress everyone at your table. Happy cooking!

Variations

If you’re feeling adventurous or just want to mix things up a bit, there are so many fun ways to alter this lemon dill chicken alfredo! Here are some ideas to get your creative juices flowing:

Different Proteins: Swap out the chicken for shrimp or scallops for a delightful seafood twist. Just adjust the cooking time to ensure they’re perfectly tender!
Vegetarian Option: Leave out the chicken altogether and add some sautéed mushrooms or grilled asparagus for a hearty vegetarian dish. You can even toss in some chickpeas for extra protein!
Pasta Variety: While fettuccine is a classic choice, try using whole wheat pasta, gluten-free options, or even zoodles (zucchini noodles) for a lighter alternative. Just remember to adjust the cooking time accordingly!
Extra Veggies: Feel free to add in some colorful veggies like cherry tomatoes, spinach, or bell peppers. They’ll bring a lovely freshness and additional nutrients to your plate.
Spicy Kick: If you love a bit of heat, sprinkle in some red pepper flakes when making the alfredo sauce or add diced jalapeños to the sautéed zucchini. It’ll give your dish an exciting punch!
Creamy Alternatives: For a lighter version of the sauce, try substituting half of the heavy cream with Greek yogurt or a plant-based cream for a delicious twist without sacrificing that creamy texture.

These variations will keep your lemon dill chicken alfredo fresh and exciting, so don’t be afraid to experiment! Each twist not only changes the flavor but also makes the dish uniquely yours. Enjoy getting creative in the kitchen!

Storage & Reheating Instructions

So, you’ve made this delicious lemon dill chicken alfredo, and now you’ve got some leftovers—lucky you! Here’s how to store them properly so you can enjoy that creamy goodness later.

First, let the dish cool down to room temperature before packing it away. I like to use an airtight container to keep everything fresh. Just make sure to separate the pasta from the crispy zucchini if you can; that way, it won’t get soggy. The lemon dill chicken alfredo will stay good in the fridge for about 3 days. If you’re feeling super organized, you can also freeze it! Just remember to use a freezer-safe container, and it should last for about 2 months. When you’re ready to indulge again, simply thaw it overnight in the fridge.

Now, for reheating, I recommend using the stovetop for the best results. Just add a splash of cream or a little reserved pasta water to the pan to help loosen up the sauce as it heats. Warm it over medium-low heat, stirring gently until it’s heated through. If you’re in a hurry, the microwave works too—just pop it in for 1-2 minutes, stirring halfway through. But be careful, as the zucchini won’t stay crispy in the microwave, so you might want to sauté some fresh ones to top it off!

With these storage and reheating tips, you can savor every last bite of your lemon dill chicken alfredo without losing any of that wonderful flavor. Enjoy!

FAQ Section

Can I use a different type of pasta?
Absolutely! While fettuccine is my go-to for this lemon dill chicken alfredo, you can use any pasta you like, such as penne, rigatoni, or even whole wheat pasta. Just be sure to adjust the cooking time according to the package instructions!

What can I substitute for the chicken?
If you’re looking for a change or need a vegetarian option, you can swap the chicken for shrimp, scallops, or even chickpeas. Each will bring its own unique flavor and texture to the dish, so feel free to experiment!

How do I make this dish gluten-free?
To make this lemon dill chicken alfredo gluten-free, simply use gluten-free pasta. There are many great options available now, and they cook up beautifully in this creamy sauce!

Can I prepare the sauce ahead of time?
Yes, you can! The alfredo sauce can be made a day in advance and stored in the fridge. Just reheat it gently on the stovetop before mixing it with the pasta. You may need to add a splash of cream or water to get it back to that perfect creamy consistency.

What should I serve with lemon dill chicken alfredo?
This dish is delightful on its own, but if you want to elevate your meal, serve it with a light salad or some crusty garlic bread. You could also pair it with a nice glass of white wine for a complete dining experience!

For more delicious recipes, check out Creamy Chicken Pasta or Creamy Garlic Parmesan Pasta.

"As an Amazon Associate, I earn from qualifying purchases."

You might also like it

Slow Cooker Beef Stew: Discover the Secret to Comfort!

Stove Top Stuffing Egg Bake: A Must-Try Comfort Dish!

Cheesy Smoked Sausage and Potatoes Recipe

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.