Creamy, citrusy, and packed with bold, savory flavor, this Lemon Dill Chicken Alfredo is anything but your average chicken dinner. Perfectly seared chicken breasts are smothered in a zesty lemon-dill Alfredo sauce, balanced with the richness of roasted red pepper whipped feta. On the side, crispy parmesan zucchini rounds bring a golden crunch that turns this dish into a full-on flavor celebration.

This is one of those meals that tastes like it came straight from a trendy bistro, but it’s totally doable in your own kitchen. Whether you’re planning a cozy dinner at home or impressing guests, this recipe delivers on all fronts—comfort, color, and serious craveability.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the best pick for this recipe. They cook evenly and absorb all the tangy, creamy sauce beautifully. You could also substitute with boneless thighs if you prefer a juicier bite, but the clean, lean cut of breast pairs best with the whipped feta and parmesan zucchini sides.

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

Chicken Breasts: The main protein, tender and juicy when seared to golden perfection.
Olive Oil & Butter: Used to sear the chicken and bring out that irresistible crust.
Garlic: A must-have for building a flavorful base in the Alfredo sauce.
Heavy Cream: Creates that rich, velvety texture in the Alfredo sauce.
Parmesan Cheese: For both the sauce and zucchini, this adds saltiness and depth.
Fresh Dill & Lemon Zest: These two bring a punch of brightness and a refreshing herbal note.
Roasted Red Peppers: Blended into the feta for a sweet, smoky contrast.
Feta Cheese: Whipped with the red peppers for a tangy, creamy topping.
Zucchini & Yellow Squash: Sliced thin and roasted until crispy.
Breadcrumbs & Extra Parmesan: Sprinkled over the squash for that golden, crunchy finish.
Salt, Pepper, and Crushed Red Pepper Flakes: To balance, season, and spice things up.

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

Step 1: Sear the Chicken

Season chicken breasts with salt, pepper, and a pinch of red pepper flakes. In a skillet, heat olive oil and butter over medium-high. Sear chicken for 4-5 minutes per side until golden and fully cooked. Remove from the pan and let it rest.

Step 2: Whip the Feta Spread

In a food processor, blend feta cheese and roasted red peppers until smooth and fluffy. Set aside. This will be used as a creamy, tangy dollop over the finished dish.

Step 3: Make the Lemon Dill Alfredo Sauce

In the same skillet used for chicken, reduce heat to medium. Add minced garlic and cook until fragrant. Pour in heavy cream, simmer for a few minutes, then stir in grated Parmesan, lemon zest, and freshly chopped dill. Season to taste.

Step 4: Roast the Zucchini and Squash

Preheat oven to 400°F (200°C). Arrange thin slices of zucchini and yellow squash on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, breadcrumbs, and Parmesan. Roast for 15-18 minutes until golden and crisp.

Step 5: Assemble and Serve

Slice the chicken and arrange it over a bed of the Alfredo sauce. Spoon over whipped feta and plate alongside the crispy roasted zucchini. Garnish with extra dill and a crack of black pepper if desired.

How to Serve and Store This Recipe

This dish is best served fresh while the Alfredo sauce is silky and warm, and the zucchini rounds are still crispy. For plating, spoon a generous layer of the sauce on your plate, top with sliced chicken, and finish with a dollop of whipped feta. The roasted vegetables go perfectly on the side.

To store leftovers, transfer everything to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce thickens too much. For best texture, re-crisp the zucchini under a broiler for a minute or two.

Frequently Asked Questions

Can I use store-bought Alfredo sauce instead?

Yes, but homemade offers a much fresher taste. If you’re short on time, go for a high-quality jarred version and add lemon zest and dill to mimic the original flavor.

Is it okay to prep anything ahead of time?

Absolutely. You can roast the red pepper and whip the feta a day in advance, and slice the zucchini and squash ahead too.

What if I don’t have dill?

Fresh dill gives this dish a unique flavor, but you can substitute with fresh parsley or even basil for a different herbal note.

Can I make this dish vegetarian?

You could omit the chicken and instead roast extra zucchini or use grilled halloumi or tofu for a protein-packed plant-based option.

How can I make this low-carb?

Skip the breadcrumbs on the zucchini and double up on the chicken and Alfredo sauce. It’s already naturally grain-free apart from the breadcrumb topping.

Can I freeze this meal?

The Alfredo sauce may separate when thawed, so freezing is not ideal. However, you can freeze the cooked chicken and whipped feta separately and prepare fresh sauce when ready to serve.

Want More Chicken Dinner Ideas with Bold Flavor?

If you loved this Lemon Dill Chicken Alfredo, here are more creative and satisfying recipes to try next:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta — Extra creamy and rich, perfect for cozy nights.
One Skillet Sweet & Spicy Sticky Chicken Pasta — Packed with heat and a hint of sweetness.
Lemon Garlic Butter Chicken Bites with Parmesan Linguine — Tangy, buttery, and ultra easy.
Cowboy Butter Chicken Linguine — Savory, garlicky, and layered with bold flavor.
One-Pot Creamy Chicken Cheddar Ranch Pasta — A quick weeknight comfort dish.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina Recipes on Pinterest

And let me know in the comments how yours turned out! Did you swap herbs? Add extra cheese? Maybe serve it over pasta?

I love hearing how others make these recipes their own. Your twists and questions help everyone in our kitchen community cook with more creativity.

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

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 2–3 1x
Category: Dinner
Method: Skillet + Oven
Cuisine: American

Print Recipe

Description

This Lemon Dill Chicken Alfredo is a vibrant twist on a classic comfort dish. Seared chicken breasts are smothered in a creamy lemon-dill Alfredo sauce, served with sweet roasted red pepper whipped feta and crispy parmesan zucchini. It’s a perfect balance of tangy, savory, and fresh with each bite.

Instructions

1. Season chicken breasts with salt, pepper, and crushed red pepper flakes.

2. In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken 4–5 minutes on each side until golden and fully cooked. Remove and let rest.

3. In a food processor, blend feta and roasted red pepper until smooth and whipped. Set aside.

4. In the same skillet, reduce heat to medium and add garlic. Cook until fragrant, about 1 minute.

5. Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan, lemon zest, and fresh dill. Simmer until thickened. Season to taste.

6. Preheat oven to 400°F (200°C). Arrange zucchini and squash on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, breadcrumbs, and Parmesan.

7. Roast for 15–18 minutes until golden and crisp.

8. Slice chicken and plate over Alfredo sauce. Add whipped feta on top and serve with crispy zucchini on the side. Garnish with more dill and black pepper if desired.