Description
This Coconut-Lemon Chicken Alfredo with Chili Feta Cream and Crispy Parmesan Green Beans is a bold and creamy twist on classic comfort food. Made with juicy chicken breasts, coconut milk, lemon zest, and a chili-feta topping, it’s a flavor-packed dinner recipe perfect for pasta lovers. Great for family meals or weeknight indulgence!
Ingredients
2 Chicken breasts
8 oz Fettuccine pasta
1 cup Coconut milk
3 Garlic cloves
1 Lemon, zested and juiced
1/2 cup Parmesan cheese
2 tbsp Cream cheese
1 tsp Chili flakes
1/3 cup Feta cheese
2 tbsp Olive oil
2 cups Green beans
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Fresh parsley
Instructions
1. Season chicken breasts with salt, pepper, and lemon zest. Sear in olive oil until golden and cooked through. Slice and set aside.
2. Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
3. In the skillet, sauté garlic in olive oil. Add coconut milk, cream cheese, lemon juice, and half the parmesan. Simmer and whisk until smooth. Add reserved pasta water if needed.
4. Toss cooked fettuccine into sauce and stir in parsley and sliced chicken.
5. Toss green beans in olive oil, salt, pepper, and parmesan. Roast at 425°F for 15 minutes until crispy.
6. Mash feta with chili flakes and olive oil until creamy. Adjust chili to taste.
7. Serve pasta with chicken, a side of crispy green beans, and top with chili feta cream.
Notes
Use full-fat coconut milk for the creamiest texture.
Add extra chili flakes if you like more heat.
Don’t overcook the green beans—crispy edges are the goal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg