Name: Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large chicken breasts; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and cracked black pepper, to taste; 1 cup heavy cream; ½ cup grated parmesan cheese; 1 tablespoon lemon zest; 1 tablespoon fresh chopped dill; ½ cup crumbled feta cheese; ½ cup roasted red peppers, chopped; 2 teaspoons olive oil (for whipped feta); 1 medium zucchini, thinly sliced; 1 medium yellow squash, thinly sliced; ¼ cup shredded parmesan cheese (for squash); 1 tablespoon olive oil (for roasting vegetables)

Bright, zesty, and downright creamy—this Lemon Dill Chicken Alfredo is the kind of weeknight dinner that feels indulgent but comes together effortlessly. Imagine perfectly seared chicken breasts seasoned with garlic and herbs, smothered in a velvety lemon dill Alfredo sauce. On the side? Crisp-tender zucchini and yellow squash slices, roasted with parmesan until golden and addictive. And the kicker: a luscious whipped feta flavored with roasted red peppers that adds a bold tangy contrast to every bite.

This dish is a celebration of texture and flavor. The sauce clings to the juicy chicken, the feta adds savory depth, and the zucchini balances it all with a crispy-cheesy crunch. It’s the type of meal that makes you want to slow down, savor every forkful, and maybe even go back for seconds—no judgment here.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work beautifully in this recipe because they sear to golden perfection and slice up nicely over the Alfredo. You can also use chicken thighs if you prefer richer flavor and a bit more juiciness.

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

Chicken Breasts: Lean and high-protein, these are seasoned and seared until crisp and golden.

Lemon Dill Alfredo Sauce: A homemade sauce made with cream, garlic, parmesan, lemon zest, and fresh dill. It’s tangy, herby, and the perfect complement to chicken.

Roasted Red Pepper Whipped Feta: This adds a tangy, salty contrast. The red peppers give a smoky-sweet undertone that balances the creaminess.

Zucchini & Yellow Squash: Sliced thin and roasted until crispy, topped with parmesan for that irresistible crunch.

Garlic and Herbs: Fresh garlic, thyme, and parsley bring out savory layers in the chicken and vegetables.

Olive Oil & Butter: For richness and to achieve that beautiful sear on the chicken.

Parmesan Cheese: Adds nutty saltiness, especially when baked onto the squash for a crispy edge.

Salt & Cracked Pepper: Essential for balancing all the creamy, tangy, and herby elements.

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

Step 1: Sear the Chicken

Season the chicken breasts generously with salt, pepper, garlic, and dried herbs. Heat olive oil and a bit of butter in a skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 5–6 minutes per side). Remove and let rest.

Step 2: Prepare the Zucchini and Squash

Preheat your oven to 400°F. Arrange thinly sliced zucchini and yellow squash on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and sprinkle with shredded parmesan. Roast for 20–25 minutes until edges are golden and crispy.

Step 3: Make the Roasted Red Pepper Whipped Feta

In a food processor, combine crumbled feta, roasted red peppers, a splash of olive oil, and a pinch of black pepper. Blend until creamy and smooth. Set aside.

Step 4: Cook the Lemon Dill Alfredo Sauce

In the same skillet used for the chicken, melt butter and add minced garlic. Sauté for 30 seconds, then pour in heavy cream. Stir in grated parmesan, lemon zest, and fresh dill. Let simmer until slightly thickened, about 3–5 minutes.

Step 5: Assemble and Serve

Slice the rested chicken breasts and arrange over a pool of lemon dill Alfredo sauce. Serve alongside a generous scoop of whipped feta and a pile of crispy zucchini. Spoon extra sauce over the top, garnish with fresh dill or parsley, and serve warm.

How to Serve and Store Lemon Dill Chicken Alfredo

Serve this dish warm, preferably right after assembling so the sauce stays creamy and the zucchini retains its crisp edges. Pair it with a simple green salad or garlic bread for a more complete meal.

To store, place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat with a splash of cream to restore the Alfredo’s silkiness. The zucchini may lose some crispness but will still be delicious.

Frequently Asked Questions

How can I make this dish ahead of time?

You can prep the sauce, chicken, and whipped feta a day ahead. Store them separately in airtight containers. Reheat gently before assembling to keep textures intact.

Can I use store-bought Alfredo sauce?

Yes, in a pinch. But the fresh lemon and dill really elevate homemade Alfredo, so if time allows, make it from scratch.

Is there a dairy-free version of this recipe?

Absolutely. Swap the cream and cheese with coconut cream or a dairy-free Alfredo alternative. Use plant-based feta and skip the parmesan or use a vegan version.

What other vegetables can I roast instead of zucchini?

Try thin slices of eggplant, bell peppers, or even crispy roasted carrots. The key is to keep them thin and use enough olive oil to get those golden edges.

How do I make the sauce thicker?

Let it simmer a bit longer or add a touch more parmesan. You can also whisk in a teaspoon of flour or cornstarch dissolved in a tablespoon of water.

Can I freeze this dish?

The sauce may separate upon thawing, but you can freeze the cooked chicken and whipped feta. Reheat the chicken in the oven and blend the feta again if needed for a smoother texture.

Want More Chicken Dinner Ideas?

If this creamy, herb-packed Lemon Dill Chicken Alfredo is calling your name, you’ll love exploring these savory mains too:

Creamy Cajun Steak Alfredo Recipe for smoky richness with a bold kick.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for a quick meal-prep winner.
Pan-Fried Salmon with Garlic Butter Sauce if you’re craving seafood with a citrus twist.
Texas Roadhouse Butter Chicken Skillet for a comfort-food classic.
Creamy Garlic Marry Me Salmon if you love lemony sauces and romantic bites.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you serve it with extra feta? Maybe swapped in asparagus instead of squash?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better.

Looking for even more weeknight wonders? Visit my Pinterest page for daily new recipes and fresh dinner ideas: Life with Jam on Pinterest

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

Author: Jam Scott
Total Time: 40 minutes
Yield: 2 servings

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Description

This Lemon Dill Chicken Alfredo is the ultimate cozy-meets-fresh dinner. Juicy seared chicken is paired with a creamy lemon dill Alfredo sauce, roasted red pepper whipped feta, and crispy parmesan zucchini and squash. Every element is flavorful, satisfying, and surprisingly easy to prep ahead.