Description

This Indulgent Lemon Dill Chicken Alfredo with Whipped Feta & Zucchini combines tender, juicy chicken breasts with a zesty lemon and dill marinade, tossed in a creamy Alfredo sauce and paired perfectly with fettuccine pasta and sautéed zucchini. The whipped feta and roasted red peppers add a rich, tangy depth, making this dish a luxurious yet approachable dinner that’s bursting with fresh flavors and creamy textures.

Ingredients

Scale

Chicken Marinade

4 pieces Boneless Skinless Chicken Breasts (or thighs for added juiciness)
1 tablespoon Lemon Zest (fresh lemons recommended)
2 tablespoons Lemon Juice (freshly squeezed)
2 tablespoons Fresh Dill (parsley can be a substitute)
1 teaspoon Kosher Salt (or sea salt)
1 teaspoon Black Pepper (freshly ground)
2 tablespoons Olive Oil (or avocado oil)

Pasta and Sauce

12 ounces Fettuccine (gluten-free pasta can be substituted)
4 tablespoons Unsalted Butter (or margarine for dairy-free)
3 cloves Garlic (fresh minced is ideal)
1 cup Heavy Cream (or half-and-half for a lighter option)
1 cup Parmesan Cheese (finely grated)
½ cup Reserved Pasta Water (for sauce consistency)

Whipped Feta & Vegetables

8 ounces Feta Cheese (or dairy-free feta)
1 cup Roasted Red Peppers (fresh or jarred)
2 medium Zucchini (or yellow squash)
½ cup Grated Parmesan (nutritional yeast for vegan)

Optional Garnishes

Fresh dill
Extra Parmesan cheese

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Instructions

Marinate the Chicken: In a mixing bowl, combine the lemon zest, lemon juice, fresh dill, kosher salt, black pepper, and olive oil. Add the chicken breasts and toss them well to coat. Cover and let marinate for at least 10 minutes to infuse the flavors.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the noodles. Set pasta aside.
Prepare the Whipped Feta: In a food processor or blender, combine the feta cheese and roasted red peppers. Blend until smooth and creamy. Set aside.
Sauté the Zucchini: Slice the zucchini into half-moons. In a large skillet over medium heat, add a little olive oil and sauté the zucchini until tender and slightly golden, about 5-7 minutes. Remove from pan and set aside.
Cook the Chicken: In the same skillet, add a little more olive oil and heat over medium-high. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until cooked through and golden brown on the outside. Remove from skillet and rest.
Make the Alfredo Sauce: In the same skillet, reduce heat to medium. Add butter and let melt, then sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
Toss Pasta with Sauce: Add the cooked fettuccine and sautéed zucchini to the Alfredo sauce in the skillet. Toss thoroughly to coat the pasta evenly with the sauce.
Assemble the Dish: Slice the rested chicken breasts and arrange over the sauced pasta. Dollop whipped feta and roasted red pepper mixture on top. Garnish with fresh dill and extra Parmesan if desired.
Serve: Plate the pasta with chicken and whipped feta immediately while warm for the best flavor and texture experience.

Notes

You can substitute chicken thighs for a juicier alternative.
Use gluten-free or dairy-free substitutes to fit dietary preferences.
Reserve pasta water to adjust sauce consistency and prevent it from becoming too thick.
Whipped feta adds a tangy richness – blend well for a smooth texture.
Fresh dill can be replaced with fresh parsley if unavailable.
For a lighter sauce, substitute heavy cream with half-and-half.
Roasted red peppers can be bought jarred or roasted fresh at home.