Name: Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion (Tropical-Mediterranean)
Ingredients: 1 lb chicken breast strips; 1 cup full-fat coconut milk; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1/2 cup crumbled feta cheese; 1/2 teaspoon crushed chili flakes; 2 garlic cloves, minced; 1/2 cup grated parmesan cheese; 2 cups green beans, trimmed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

When you crave a dish that bridges comfort and culinary adventure, Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans delivers. It’s where creamy meets zesty, with a spicy feta punch that wraps everything in irresistible warmth. Tender chicken breast strips are seared until golden and bathed in a velvety coconut-lemon Alfredo sauce, all while fresh green beans crisp up in the oven under a coat of salty parmesan. It’s rich, bold, and refreshing all at once.

Whether you’re hosting a cozy dinner or just want to elevate your weeknight meal routine, this dish pulls it off with elegance. It feels gourmet but comes together with simple ingredients and just a bit of kitchen magic. The unexpected twist of chili-feta cream kicks the flavor up a notch, making each bite pop with creamy heat.

What Makes This Coconut-Lemon Chicken Alfredo So Unique?

This dish reimagines Alfredo in a tropical light. Instead of the usual butter-heavy sauce, coconut milk lightens the texture while adding a natural sweetness that pairs beautifully with lemon. The chili-feta cream adds a Mediterranean spin, giving just enough spice and tang to balance the rich Alfredo base. And let’s not forget the crispy parmesan green beans that lend crunch and umami to round everything out.

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

Chicken breast strips – They sear beautifully and soak up the creamy sauce while keeping a juicy bite.

Coconut milk – Adds creaminess with a subtle sweetness, creating the tropical foundation for the Alfredo sauce.

Fresh lemon juice and zest – Brightens the entire dish and enhances the coconut flavor.

Feta cheese – Creamy, salty, and perfect for melting into the sauce. When blended with chili flakes, it adds a punchy cream element.

Crushed chili flakes – Bring gentle heat that balances the sweetness of the coconut and tang of the lemon.

Garlic cloves – Essential for depth and aroma in the sauce.

Parmesan cheese – Used to coat the green beans, it crisps up perfectly in the oven for a golden finish.

Green beans – Fresh and snappy, they contrast the creamy texture of the chicken beautifully.

Olive oil – Helps roast the green beans to perfection and adds a rich base note to the sauce.

Salt and black pepper – Seasoning essentials that tie everything together.

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

Step 1: Sear the Chicken

Heat a tablespoon of olive oil in a skillet over medium-high heat. Season chicken breast strips with salt and pepper, then sear until golden brown and fully cooked. Remove from the pan and set aside.

Step 2: Prepare the Green Beans

While the chicken cooks, preheat the oven to 425°F (220°C). Toss green beans with olive oil, salt, pepper, and grated parmesan. Spread them on a baking sheet and roast for 15-20 minutes until golden and crispy.

Step 3: Make the Chili Feta Cream

In a small saucepan, add crumbled feta, crushed chili flakes, and 2 tablespoons of coconut milk. Gently heat until the feta melts into a creamy mixture with a bit of spice.

Step 4: Cook the Alfredo Sauce

In the same skillet used for the chicken, add minced garlic and sauté until fragrant. Pour in the remaining coconut milk, lemon juice, and zest. Simmer until slightly thickened. Stir in the chili feta cream, and season with additional salt and pepper to taste.

Step 5: Bring It All Together

Return the chicken to the skillet and coat it in the creamy sauce. Let it simmer for a few more minutes to absorb all the flavors. Plate with the crispy parmesan green beans on the side and a lemon wedge if desired.

How to Serve and Store This Dish

Serve the chicken and sauce warm, over a bed of rice, pasta, or mashed potatoes if you’d like a heartier base. The crispy green beans should be served immediately for the best crunch. Garnish with lemon wedges or a sprinkle of fresh herbs like parsley for a bright finish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce gently on the stove or in the microwave, and re-crisp the green beans in a toaster oven or under a broiler.

Frequently Asked Questions

What kind of coconut milk should I use?

Use full-fat canned coconut milk for a rich, creamy sauce. Avoid the beverage-style coconut milk from cartons, which is too thin.

Can I use chicken thighs instead of breast strips?

Absolutely. Chicken thighs will offer a juicier, more flavorful option. Just make sure they’re cooked through before adding them to the sauce.

Is there a substitute for feta cheese?

Goat cheese or ricotta salata can work in a pinch, but they won’t offer the same salty tang that feta does.

How spicy is the chili feta cream?

It’s gently spicy. You can control the heat by adjusting the amount of crushed chili flakes.

Can I make this dish ahead of time?

You can make the sauce and cook the chicken in advance, but roast the green beans fresh so they keep their crunch.

What pairs well with this meal?

Try a glass of chilled white wine, like Sauvignon Blanc, and a simple cucumber salad to balance the heat and richness.

Want More Chicken Dinner Ideas with a Twist?

If you love this creamy coconut-lemon spin on chicken Alfredo, here are a few other delicious dishes you might enjoy:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time. Follow more of my daily recipes on Pinterest.

And let me know in the comments how yours turned out. Did you go heavier on the chili or add extra lemon zest? Maybe you swapped green beans for asparagus?

I love hearing how you make these recipes your own. Questions are always welcome—let’s keep sharing and learning together.

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

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 to 3 servings 1x
Category: Dinner
Method: Skillet + Oven
Cuisine: Fusion (Tropical-Mediterranean)

Print Recipe

Description

This Coconut-Lemon Chicken Alfredo combines velvety coconut milk with bright lemon and spicy chili-feta cream, creating a light yet boldly flavorful sauce. Paired with crispy parmesan-coated green beans, it’s the perfect tropical spin on a cozy classic.

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken breast strips with salt and pepper. Sear until golden brown and fully cooked. Remove from skillet and set aside.

2. Preheat oven to 425°F (220°C). Toss green beans with 1 tablespoon olive oil, parmesan, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until golden and crispy.

3. In a small saucepan, combine crumbled feta, crushed chili flakes, and 2 tablespoons of coconut milk. Heat gently until feta melts into a creamy mixture.

4. In the same skillet used for chicken, sauté minced garlic until fragrant. Pour in the remaining coconut milk, lemon juice, and zest. Simmer for 3–5 minutes until slightly thickened. Stir in the chili feta cream. Season to taste.

5. Return cooked chicken to skillet and coat with sauce. Let simmer for 2–3 minutes. Serve with crispy green beans and lemon wedges if desired.