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

WANT TO SAVE THIS RECIPE?

Looking for a dinner that feels fancy but is actually easy to pull off? This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini hits all the right notes. It’s creamy, herby, savory, and full of contrasting textures that’ll keep you going back for bite after bite.

Imagine juicy seared chicken breast slices resting in a lemony dill alfredo sauce, paired with roasted zucchini crisps, and dollops of smoky whipped feta for a pop of tang. This plate not only looks restaurant-ready but also delivers complex flavor with very little fuss.

---

Preparation Phase & Tools to Use

Before you start, gather your tools — they’ll make this process seamless:

• Cast Iron Skillet or Heavy Frying Pan: Essential for getting a beautiful golden crust on the chicken and zucchini.
• Blender or Food Processor: Crucial for whipping the feta and roasted red pepper into that creamy, cloud-like texture.
• Zester or Microplane: To get fresh lemon zest that intensifies the brightness of the Alfredo.
• Nonstick Sheet Pan: Key for roasting the zucchini slices to golden-crisp perfection without sticking.
• Whisk: Needed for emulsifying the Alfredo sauce into a silky consistency.

With your tools ready, you’ll breeze through the recipe and appreciate how much easier quality equipment makes each step.

---

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

• Chicken Breasts: Lean protein that sears beautifully and carries the dill Alfredo flavor.
• Zucchini & Yellow Squash: Light and crisp when roasted; a perfect contrast to the creamy elements.
• Fresh Dill: The signature herb in the Alfredo, lending bright, citrusy notes.
• Lemon (Juice & Zest): Brings acidity and aroma to lift the creamy sauce.
• Heavy Cream: The base of our Alfredo; thick, rich, and indulgent.
• Garlic: Provides a flavorful backbone to the sauce.
• Parmesan Cheese: Adds savory depth and is essential in both the Alfredo and crispy zucchini coating.
• Feta Cheese: Forms the base of the whipped topping for a salty, creamy hit.
• Roasted Red Peppers: Adds a smoky-sweet dimension to the whipped feta.
• Olive Oil: For searing and roasting, it enhances the natural flavors of all ingredients.
• Salt & Black Pepper: For seasoning at every layer.

---

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 bit of lemon zest. Heat olive oil in your skillet and sear the chicken for 6–7 minutes per side until golden and fully cooked. Rest and slice.

Step 2: Roast the Zucchini

Toss zucchini and yellow squash rounds in olive oil, salt, pepper, and grated Parmesan. Lay them on a nonstick sheet pan and roast at 425°F for 20 minutes or until golden and crisp.

Step 3: Make the Whipped Feta

Blend feta cheese, roasted red peppers, a splash of olive oil, and a bit of cream until smooth and fluffy. Taste for salt.

Step 4: Create the Lemon Dill Alfredo Sauce

In a saucepan, sauté garlic in butter until fragrant. Add cream and bring to a simmer. Stir in Parmesan, lemon juice, zest, and chopped fresh dill. Whisk until thick and velvety.

Step 5: Assemble the Plate

Slice the rested chicken and lay it over a pool of warm lemon dill Alfredo. Add crispy zucchini on the side, then dollop or pipe whipped feta over or beside the dish. Sprinkle with extra dill and lemon zest to finish.

---

Serving and Storing Tips for This Recipe

Serve this dish warm straight from the pan, while the Alfredo is silky and the zucchini remains crisp. It plates beautifully for individual servings or family-style on a large platter.

To store, keep each element separate in airtight containers. The sauce and whipped feta last 3–4 days refrigerated, and chicken can be reheated in a skillet to revive that sear. Zucchini is best fresh, but can be crisped under a broiler for leftovers.

---

Frequently Asked Questions

What can I use instead of heavy cream?

Half-and-half or whole milk with a bit of flour or cornstarch can work in a pinch, but the result won’t be as rich.

Can I make this dish ahead of time?

Yes, prepare all components ahead and store separately. Reheat gently before serving and assemble just before eating.

How do I make this dish vegetarian?

Swap the chicken for grilled tofu or roasted chickpeas. The Alfredo and whipped feta are already meat-free.

Can I freeze Lemon Dill Alfredo sauce?

It’s not ideal due to the dairy content, which may separate when thawed. Fresh is best.

Is this gluten-free?

Yes, as long as all ingredients (especially the Parmesan and broth if used) are labeled gluten-free.

How spicy is the whipped feta?

It’s more smoky-sweet than spicy. If you want a kick, add a pinch of red pepper flakes.

---

Want More Creamy Chicken Dinner Ideas?

You might also enjoy the flavorful twist of Garlic Butter Chicken Balls with Creamy Parmesan Pasta, which brings richness in every bite. Or explore a spicy alternative with the Easy Cajun Chicken Alfredo with Broccoli, a weeknight favorite.

For comforting casseroles, check out the Buffalo Chicken Lasagna Recipe, or go for pasta satisfaction with the Delicious Beef Bowtie Pasta.

Still hungry? Try the Creamy Cajun Chicken Pasta — bold, creamy, and ready in under 30 minutes.

---

Pin and Tell Me How Yours Turned Out

You can save this to your dinner or pasta boards for later. Just click the Pin button.

If you give this Lemon Dill Chicken Alfredo a try, I’d love to hear your version. Did you try it with extra feta? Maybe threw in some grilled asparagus? Drop your tweaks in the comments below.

Also, you can find more of my daily recipes on Pinterest — follow me at LadyPlate on Pinterest!

---

Print

WANT TO SAVE THIS RECIPE?