Lorenzo Devereaux
If you’re craving a restaurant-worthy dinner without leaving your kitchen, this Lemon Dill Chicken Alfredo is your answer. Imagine tender, golden-seared chicken draped in a velvety Alfredo sauce, brightened with fresh lemon and dill. It’s a refreshing twist on a comfort classic that feels indulgent yet light. The creamy sauce wraps perfectly around delicate spaghetti squash strands, making every forkful rich yet balanced.
To take it to the next level, we add a luscious roasted red pepper whipped feta – tangy, smoky, and irresistibly smooth – alongside crispy Parmesan-coated zucchini for a satisfying crunch. A side of roasted cherry tomatoes adds a burst of sweetness, making this dish a complete experience for your taste buds.
What Makes Lemon Dill Chicken Alfredo So Special?
This isn’t just your standard Alfredo. The lemon and dill lift the creamy sauce, giving it a fresh, herbaceous brightness that pairs beautifully with the richness. The roasted red pepper whipped feta adds Mediterranean flair, while the crispy Parmesan zucchini delivers that perfect contrast of tender and crunchy. It’s a balanced plate of flavors and textures.
Ingredients for the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
- Chicken breast – Lean, tender, and a perfect canvas for the lemon dill sauce.
- Spaghetti squash – Light, naturally sweet strands that hold the Alfredo beautifully.
- Heavy cream & Parmesan cheese – The base of a rich, silky sauce.
- Fresh dill & lemon juice – Bright, aromatic accents that transform the Alfredo.
- Roasted red peppers & feta cheese – Blended into a creamy, tangy spread.
- Zucchini – Coated in Parmesan for golden, crispy edges.
- Cherry tomatoes – Roasted until caramelized for a juicy pop of sweetness.
- Garlic & olive oil – Foundational flavors that deepen the savory profile.
How To Make Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, then roast cut side down on a baking sheet for 35-40 minutes, until tender. Once cooled slightly, scrape the strands with a fork and set aside.
Step 2: Roast the Vegetables
On a separate baking sheet, arrange halved cherry tomatoes and zucchini slices. Toss the tomatoes in olive oil, salt, and pepper. For the zucchini, coat each slice with olive oil, sprinkle generously with Parmesan, and season with pepper. Roast alongside the squash for 20-25 minutes until the tomatoes are caramelized and zucchini is crisp.
Step 3: Make the Roasted Red Pepper Whipped Feta
In a food processor, blend roasted red peppers, feta cheese, a drizzle of olive oil, and a pinch of garlic powder until smooth and airy. Adjust seasoning to taste and set aside.
Step 4: Cook the Chicken
Season chicken breasts with salt, pepper, and a hint of paprika. Heat olive oil in a skillet over medium-high heat and sear each side for 4-5 minutes until golden and cooked through. Remove from skillet and let rest before slicing.
Step 5: Create the Lemon Dill Alfredo Sauce
In the same skillet, lower the heat and add minced garlic. Sauté for 1 minute, then pour in heavy cream. Stir in grated Parmesan until melted and smooth. Add fresh lemon juice, lemon zest, and chopped dill. Adjust salt and pepper to taste.
Step 6: Assemble the Dish
Toss spaghetti squash strands in the lemon dill Alfredo sauce until coated. Plate with sliced chicken on top, a dollop of roasted red pepper whipped feta on the side, roasted tomatoes scattered around, and crispy Parmesan zucchini as a crunchy element.
Serving and Storing Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Serve this dish hot for the best flavor and texture, making sure each plate gets a balanced mix of chicken, creamy spaghetti squash, whipped feta, roasted tomatoes, and zucchini. The Alfredo sauce is at its peak when freshly made, so toss the squash right before serving.
For storing, place leftovers in airtight containers. The chicken and spaghetti squash with sauce can be refrigerated for up to 3 days. Store the whipped feta separately in a sealed container to maintain its fluffy texture. Reheat gently on the stovetop over low heat or in the microwave in short intervals.
What to Serve With Lemon Dill Chicken Alfredo?
1. Garlic Bread
A crusty loaf brushed with garlic butter to soak up extra sauce.
2. Simple Green Salad
Mixed greens tossed with olive oil, lemon juice, and a pinch of sea salt.
3. Roasted Asparagus
Light and crisp, pairing beautifully with the creamy elements.
4. Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze.
5. Herb Roasted Potatoes
For a heartier side that still complements the freshness of the lemon dill sauce.
6. Chilled White Wine
A Sauvignon Blanc or Pinot Grigio enhances the citrus-herb notes.
7. Garlic Roasted Cherry Tomatoes
Extra sweet and juicy for tomato lovers.
8. Grilled Vegetables
Adds a smoky char to balance the creamy Alfredo.
Want More Alfredo-Inspired Dinners?
If this Lemon Dill Chicken Alfredo has your taste buds dancing, you’ll love these other flavor-packed pasta creations:
- Shrimp Broccoli Alfredo: Creamy, Comforting, and Crave-Worthy
- Garlic Parmesan Tortellini with Chicken and Broccoli
- Creamy Garlic Chicken Breasts
- One-Pan Shrimp Fettuccine Alfredo
- Loaded Bacon Cheeseburger Alfredo Pasta
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Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini
Equipment
- Large Skillet
- Baking sheets (2)
- Food processor
- Chef’s knife
- Cutting board
Ingredients
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tbsp olive oil for chicken
- 1 tsp kosher salt for chicken
- 0.5 tsp black pepper for chicken
- 0.5 tsp paprika
- 3 cloves garlic, minced
- 0.75 cup heavy cream
- 1 cup finely grated Parmesan cheese divided use between sauce and zucchini as needed
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 tbsp unsalted butter optional
- 1 medium spaghetti squash (about 3 lb)
- 1 tbsp olive oil for squash
- 1 pint cherry tomatoes
- 0.5 tsp kosher salt for tomatoes
- 0.25 tsp black pepper for tomatoes
- 2 medium zucchini, sliced 1/4-inch thick
- 1 tbsp olive oil for zucchini
- 0.5 cup finely grated Parmesan cheese for zucchini topping
- 0.25 tsp red pepper flakes optional
- 4 oz feta cheese
- 1 cup roasted red peppers, drained
- 1 tbsp olive oil for whipped feta
- 2 tbsp Greek yogurt
Instructions
- Roast squash: Heat oven to 400°F (204°C). Halve squash, remove seeds, rub with oil, season, and roast cut-side down 35–40 min. Shred strands.
- Roast tomatoes & zucchini: Toss tomatoes with oil, salt, pepper. Toss zucchini with oil and top with Parmesan and red pepper flakes. Roast 20–25 min until tomatoes blister and zucchini edges crisp.
- Sear chicken: Season breasts with salt, pepper, paprika. Sear in hot skillet with oil 4–5 min/side until 165°F. Rest, then slice.
- Make Alfredo: In the same skillet, add butter and garlic 30–60 sec. Add cream; simmer gently 2 min. Whisk in Parmesan until smooth. Off heat, add lemon juice, zest, and dill; season.
- Whip feta: Process feta, roasted red peppers, olive oil, and yogurt until creamy; season to taste.
- Assemble: Toss warm squash with Alfredo. Plate with sliced chicken, whipped feta, roasted tomatoes, and crispy zucchini. Garnish with extra dill and lemon.