Name: Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon butter; 1 teaspoon garlic powder; ½ teaspoon crushed red pepper flakes; Salt and black pepper to taste; 1 cup heavy cream; ½ cup grated Parmesan cheese; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons chopped fresh dill; 1 cup feta cheese; ½ cup roasted red peppers; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1 medium zucchini; 1 medium yellow squash; 1 tablespoon olive oil; ¼ teaspoon garlic powder; ¼ cup grated Parmesan cheese; Salt and pepper to taste

A dish that effortlessly blends zesty freshness, creamy indulgence, and savory crunch—Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is the perfect harmony of flavors and textures. Juicy, pan-seared chicken breast smothered in a lemon dill Alfredo sauce brings out a light brightness that cuts through the richness, while the roasted red pepper whipped feta adds a subtle smoky and tangy undertone.

This isn’t your average weeknight chicken dinner. It looks gourmet but is approachable enough for anyone to prepare. The crispy zucchini tossed with parmesan adds just the right amount of bite, balancing out the creamy components with a crunchy, roasted touch. Whether you’re hosting a dinner party or simply want to treat yourself, this recipe delivers both visually and flavorfully.

Preparation Phase & Tools to Use

Before diving into the cooking, a few essential tools will make the process smooth and enjoyable:

Cast Iron Skillet or Heavy Pan: This helps develop a beautiful golden crust on the chicken and evenly sears it without drying it out.
Medium Saucepan: Needed for making the lemon dill Alfredo sauce. A heavy-bottomed saucepan prevents the cream from scalding.
Food Processor or Blender: Crucial for achieving a smooth and fluffy consistency for the roasted red pepper whipped feta.

Baking Sheet with Parchment: Perfect for getting evenly roasted, crispy zucchini rounds without sticking.
Microplane Zester: Enhances the dish with fresh lemon zest, boosting the flavor of the Alfredo sauce without extra acidity.

Investing in these tools not only makes the prep easier but also improves the overall texture and presentation of your final dish.

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

Chicken Breasts: Boneless and skinless, they provide a lean protein base that absorbs flavor beautifully.
Heavy Cream: Forms the rich foundation for the Alfredo sauce, adding body and smoothness.
Parmesan Cheese: Adds salty umami depth to both the sauce and zucchini topping.

Fresh Lemon Juice & Zest: These brighten the Alfredo sauce, cutting through its richness with acidity and aroma.
Fresh Dill: Adds herbal vibrancy and pairs perfectly with lemon for a refreshing contrast.
Butter: Used for pan-searing the chicken and adding silkiness to the Alfredo.

Roasted Red Peppers: Blended into the whipped feta for a smoky-sweet layer of flavor.
Feta Cheese: Whips into a tangy, creamy spread that elevates the dish.
Zucchini & Yellow Squash: Provide a colorful, tender-crisp side that complements the creamy elements.

Garlic Powder & Crushed Red Pepper Flakes: Add subtle heat and depth.
Olive Oil: Helps in roasting the zucchini evenly and adds a fruity base flavor.
Salt & Black Pepper: Essential for seasoning each layer to perfection.

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

Step 1: Season & Sear the Chicken

Season the chicken breasts with salt, pepper, garlic powder, and red pepper flakes. Heat a cast iron skillet over medium-high heat with a mix of butter and olive oil. Sear the chicken until golden brown on both sides and cooked through. Set aside to rest.

Step 2: Prepare the Lemon Dill Alfredo Sauce

In a medium saucepan, melt butter and stir in heavy cream. Let it simmer gently. Add grated Parmesan, lemon zest, juice, and chopped fresh dill. Whisk continuously until the sauce thickens. Taste and adjust seasoning.

Step 3: Make the Roasted Red Pepper Whipped Feta

Add feta cheese, roasted red peppers, a drizzle of olive oil, and a splash of lemon juice into a food processor. Blend until smooth and fluffy. This creamy, tangy spread will complement the Alfredo and bring color to the plate.

Step 4: Roast the Zucchini and Yellow Squash

Slice zucchini and squash into rounds. Toss with olive oil, garlic powder, salt, pepper, and grated Parmesan. Spread on a baking sheet lined with parchment. Roast at 425°F for 20 minutes, flipping halfway, until golden and crispy.

Step 5: Assemble & Serve

Slice the chicken and plate it over a smear of the whipped feta. Drizzle with the lemon dill Alfredo sauce. Serve alongside the crispy roasted zucchini. Garnish with fresh dill and extra lemon zest if desired.

Best Ways to Serve and Store Lemon Dill Chicken Alfredo

This dish is best served warm, straight from the skillet. Plate the sliced chicken over a generous base of the roasted red pepper whipped feta and drizzle the creamy lemon dill Alfredo sauce right before serving. Pair it with the crisp Parmesan zucchini and maybe a crusty piece of bread to mop up any extra sauce.

For storage, allow all components to cool completely before refrigerating. Store the chicken, sauce, and whipped feta in separate airtight containers. The zucchini is best enjoyed fresh, but can be kept for up to 2 days and reheated in an air fryer or oven to restore crispness.

If you’re planning to prep ahead, the whipped feta and Alfredo sauce can be made a day in advance and stored in the fridge. Gently reheat the sauce on the stove over low heat to avoid curdling.

Frequently Asked Questions

What’s the best way to reheat the Alfredo sauce without it separating?

Use low heat on the stovetop and stir constantly. Add a splash of cream or milk to loosen it if needed.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness. Just adjust the cook time to ensure they’re fully cooked.

Is it possible to make this recipe dairy-free?

Absolutely! Use coconut cream for the Alfredo, dairy-free feta, and vegan butter. The flavor will be slightly different but still delicious.

Can I grill the chicken instead of pan-searing?

Definitely! Grilling adds a smokier flavor that pairs wonderfully with the lemon and dill.

What pasta goes best if I want to serve this with noodles?

Fettuccine or pappardelle are great choices. Their wide shape holds the Alfredo sauce beautifully.

How long will the whipped feta keep in the fridge?

Stored in an airtight container, it will stay fresh for up to 4 days.

Want More Chicken Dinner Ideas?

If you’re hooked on the vibrant, creamy flavor combo in this dish, these other recipes might hit the spot too:

Longhorn Parmesan Chicken for a restaurant-style favorite at home.
Sweet Garlic Chicken in the Crockpot for a slow-cooked comfort classic.
Savory Chicken Wraps with Garlic Cream Sauce when you’re craving something handheld and creamy.

Chicken Mushroom Stroganoff for a rich and hearty alternative.
Creamy Garlic Butter Chicken Rotini for a pasta-packed variation with a creamy twist.

Save This Recipe for Later

📌 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 add more lemon zest? Maybe doubled up the whipped feta? Did you roast other veggies instead of zucchini?

I love seeing how you personalize these dishes. Questions and swaps are always welcome—let’s make mealtime exciting together.

Looking for more daily recipes and inspiration? You can follow me over on Pinterest: Life With Olivia

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

Author: Olivia McKenney
Total Time: 45 minutes
Yield: 2–3 servings

Print Recipe

Description

This vibrant and satisfying recipe features seared chicken breasts in a creamy lemon dill Alfredo sauce, layered over roasted red pepper whipped feta, and paired with crispy parmesan zucchini and squash. Elegant enough for entertaining yet simple enough for a cozy weeknight dinner.

Instructions

1. Season chicken with salt, pepper, garlic powder, and red pepper flakes. In a skillet over medium-high heat, add olive oil and butter. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.

2. In a saucepan, melt butter and pour in the cream. Simmer gently, then whisk in Parmesan, lemon zest, lemon juice, and dill. Cook until thickened and smooth.

3. In a food processor, combine feta, roasted red peppers, olive oil, and lemon juice. Blend until smooth and creamy.

4. Slice zucchini and squash into rounds. Toss with olive oil, garlic powder, salt, pepper, and Parmesan. Spread on a parchment-lined baking sheet. Roast at 425°F for 20 minutes, flipping halfway.

5. Slice the chicken and place over a base of whipped feta. Drizzle with Alfredo sauce and serve with roasted zucchini. Garnish with extra dill and lemon zest.