Sunshine on a plate—that’s what this Coconut-Lemon Chicken Alfredo delivers. Creamy, zesty, just the right touch of heat, and finished with a crispy veggie crunch. If you’re looking for a dinner that feels like a special night out but comes together in your kitchen, you’re in for a treat.

Juicy grilled chicken is cloaked in a luscious alfredo sauce, made extra luxurious with coconut milk and brightened by fresh lemon. A spoonful of chili-flecked feta cream adds intrigue, while a side of blistered green beans tossed in parmesan brings it all home. This is a flavor-forward dish that doesn’t play it safe—and we love it that way.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work perfectly in this recipe. Breast tenders are great if you want a quicker cook time and easy plating, while thighs bring a bit more richness. Just make sure your chicken is evenly sliced for uniform cooking.

Ingredients for the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

Chicken: You’ll want tender, juicy chicken—either breasts, tenders, or thighs—as your base.

Coconut Milk: This is the magic that brings creamy depth without dairy heaviness. It gives the sauce its silkiness and tropical warmth.

Fresh Lemon Juice & Zest: Lemon cuts through the richness and balances out the cream with brightness.

Garlic & Shallot: These two build the base flavor of the sauce with aromatic complexity.

Feta Cheese: Used in the chili cream, feta adds a tangy contrast and smooth texture.

Chili Flakes: A pinch is enough to add gentle heat to the feta cream, waking up all the flavors.

Parmesan Cheese: Gives the green beans that irresistible crispy-cheesy edge.

Green Beans: Roasted until slightly blistered, they provide a snappy, savory side.

Olive Oil, Salt & Pepper: The everyday essentials for roasting and seasoning.

How To Make the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

Step 1: Sear the Chicken

Heat olive oil in a skillet over medium-high heat. Season your chicken with salt and pepper. Sear on both sides until golden and cooked through, about 4–5 minutes per side. Set aside and cover to keep warm.

Step 2: Start the Sauce Base

In the same pan, lower the heat and sauté minced shallot and garlic until fragrant, about 1–2 minutes.

Step 3: Make the Alfredo

Pour in coconut milk, lemon juice, and zest. Simmer gently until the sauce thickens slightly, around 5–7 minutes. Adjust salt and pepper to taste.

Step 4: Blend the Chili Feta Cream

In a small bowl, mash feta with chili flakes and a splash of hot water or olive oil until smooth and creamy.

Step 5: Roast the Green Beans

While your sauce simmers, toss green beans with olive oil, salt, pepper, and grated parmesan. Roast at 425°F for 15–18 minutes until crispy and golden.

Step 6: Assemble and Serve

Return the chicken to the skillet and spoon sauce over. Plate with a dollop of chili feta cream and a side of crispy green beans. Garnish with extra lemon zest or fresh herbs if desired.

Serving and Storing Coconut-Lemon Chicken Alfredo

Serve this dish hot and fresh out of the skillet for the best experience. It pairs beautifully with garlic bread or a citrusy salad for a fuller meal. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk to bring the sauce back to life.

Frequently Asked Questions

Can I use regular milk instead of coconut milk?

Yes, but it will change the flavor profile. Coconut milk brings a unique richness and slight sweetness that makes this dish stand out.

Is this recipe spicy?

It has a mild kick from the chili feta cream, but nothing overwhelming. Adjust the chili flakes to your preference.

Can I make this dairy-free?

Absolutely. Just skip the parmesan or use a dairy-free version, and make sure your feta substitute is non-dairy too.

What other veggies go well with this dish?

Roasted zucchini, asparagus, or even a simple arugula salad would complement it well.

Can I prep any part of this meal ahead of time?

Yes! The chili feta cream and the alfredo sauce can be made a day in advance and stored in the fridge.

Want More Chicken Dinner Ideas?

If this coconut-lemon combo won you over, here are some other crowd-pleasing dishes to try:

Texas Roadhouse Butter Chicken Skillet for a buttery, comforting twist.
Creamy Cajun Steak Alfredo if you love bold flavor and creamy pasta.
Chicken Crescent Roll Casserole for an easy-bake dinner that feels like comfort in every bite.
Sweet Garlic Chicken in the Crockpot if you want minimal effort with maximum reward.
Pan-Fried Salmon with Garlic Butter Sauce when you’re craving a seafood variation with similar flair.

For more dinner inspiration, explore my recipe collection on Pinterest at Life with Jam.

📌 Save this recipe to your Pinterest dinner board so it’s just a tap away when the craving hits.

And if you give it a try, I’d love to know how yours turned out! Did you lean into the heat or keep it mellow? Any fun twists you added?

Your ideas, swaps, and questions are always welcome—let’s keep cooking deliciously and creatively together.

Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Coconut-Lemon Chicken Alfredo with Chili Feta Cream is a bold, creamy, and zesty dinner perfect for impressing guests or treating yourself midweek. The dish features golden-seared chicken in a rich coconut-lemon Alfredo sauce, balanced by tangy chili-feta cream and paired with blistered parmesan green beans for a crispy finish.

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear each side for 4–5 minutes until golden and cooked through. Remove and keep warm.

2. In the same pan, lower the heat and sauté shallot and garlic until fragrant, about 1–2 minutes.

3. Pour in coconut milk, lemon juice, and zest. Let it simmer gently until slightly thickened, about 5–7 minutes. Season with salt and pepper.

4. In a small bowl, mash feta with chili flakes and 1 tbsp hot water or olive oil until smooth and creamy.

5. Preheat oven to 425°F. Toss green beans with olive oil, salt, pepper, and parmesan. Roast for 15–18 minutes until blistered and crisp.

6. Return chicken to the skillet and spoon sauce over it. Serve with a dollop of chili feta cream and the crispy green beans. Garnish with lemon zest or herbs if desired.