I’m introducing a culinary twist that brightens classic Alfredo—imagine juicy chicken coated in coconut-lemon Alfredo sauce with a spicy feta cream drizzle, complemented by green beans that are crispy, cheesy, and full of texture. It’s indulgent, zesty, and comes together in just 40 minutes.
Why You’ll Love This Recipe
I love how bold flavors and creamy textures meet here—coconut milk gives the Alfredo sauce a rich, tropical undertone, and lemon zest brings irresistible brightness that cuts through the creaminess. The chili feta cream adds a spicy, tangy finish, creating a perfect counterbalance. Plus, the crispy Parmesan green beans offer both crunch and savory flair, adding real balance to the dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
Juice of half a lemon
1 tablespoon butter
3 cloves garlic, minced
¾ cup full-fat coconut milk
½ cup grated Parmesan cheese
Zest of 1 lemon
1 tablespoon lemon juice
½ teaspoon red chili flakes
⅓ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 cups green beans, trimmed
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper (optional)
¼ cup grated Parmesan cheese
directions
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I pat the chicken dry and season it with garlic powder, smoked paprika, salt, pepper, and lemon juice.
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I heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until it’s golden and cooked through, then set it aside.
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In the same skillet, I melt butter and sauté garlic for about 30–45 seconds until fragrant.
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I pour in coconut milk and whisk, bringing it to a gentle simmer.
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I stir in Parmesan cheese, lemon zest, and lemon juice, cooking until the sauce thickens, then season it with salt and pepper.
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I mix the feta cheese, chili flakes, and 1 tablespoon of the warm Alfredo sauce in a bowl to create the drizzle.
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In a separate pan, I heat olive oil and sauté the green beans with salt, pepper, and optional crushed red pepper for 5–7 minutes.
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I sprinkle Parmesan over the green beans and cook them for another 1–2 minutes until crispy.
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I spoon the Alfredo sauce onto plates, top with the chicken, drizzle the chili feta cream, add the Parmesan green beans, and finish with a sprinkle of parsley.
Servings and timing
This recipe makes 2 servings.
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
storage/reheating
I store any leftovers in an airtight container in the fridge and enjoy them within 2–3 days for best flavor and texture. To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of coconut milk if the sauce looks too thick. For crispy green beans, I toss them back in a hot pan briefly to restore some crunch.
FAQs
1. Can I make this gluten-free?
I can easily swap in a gluten-free flour or cornstarch to thicken the sauce, ensuring the texture remains just as creamy without the gluten.
2. Is there a dairy-free version?
Yes—I’d use dairy-free Parmesan and feta alternatives, and ensure the coconut milk remains full-fat for richness. It still turns out indulgent and flavorful.
3. My sauce is too thin—what can I do?
I let it simmer longer to reduce, or I stir in a slurry of cornstarch and cold water to thicken it quickly without altering the flavor.
4. I want more heat—any suggestions?
I would increase the red chili flakes in both the sauce and the feta cream, or add diced fresh chilies for a real spicy kick.
5. Can I prep any part in advance?
I like to season and marinate the chicken ahead, and even make the chili feta drizzle in advance—just store it in the fridge and bring to room temperature before using.
6. What if the green beans don’t get crispy enough?
I make sure the pan is hot and give them room—crowding the pan leads to steaming instead of crisping. A final burst of high heat helps.
7. Can I use a different protein—like shrimp or tofu?
Absolutely! Shrimp would cook fast—just add it to the sauce at the end. For tofu, I’d pan-fry it until golden and use it in place of chicken for a vegetarian option.
8. Can I skip the feta drizzle?
Sure—though that tangy, spicy feta is a major flavor highlight. If skipping, I might stir in extra lemon zest or a pinch more chili flakes for balance.
9. How can I make the flavor brighter?
I’d add more fresh parsley at the end or an extra squeeze of lemon juice over the finished dish to elevate freshness.
10. What can I pair this with for a complete meal?
This works beautifully with garlic bread or a simple mixed green salad dressed in lemon vinaigrette or even a crisp white wine for a lovely contrast.
Conclusion
I cherish how this Coconut-Lemon Chicken Alfredo blends creamy, zesty, and spicy elements into one dish—and with the crunchy, cheesy green beans on the side, it never feels heavy. It’s a vibrant twist on familiar comfort food, perfect for when I want something indulgent but bright. I hope you love the balance of bold flavor and texture as much as I do. Happy cooking!
Print
Coconut-Lemon Chicken Alfredo with Chili Feta Cream
- Total Time: 40 minutes
- Yield: 2 servings
Description
This Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans is a bold and zesty fusion dish perfect for an easy yet indulgent dinner. Keyword: coconut lemon chicken Alfredo
Ingredients
2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
Salt and black pepper to taste
Juice of half a lemon
1 tablespoon butter
3 cloves garlic, minced
0.75 cup full-fat coconut milk
0.5 cup grated Parmesan cheese
Zest of 1 lemon
1 tablespoon lemon juice
0.5 teaspoon red chili flakes
0.33 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 cups green beans, trimmed
1 tablespoon olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon crushed red pepper (optional)
0.25 cup grated Parmesan cheese
Instructions
Season chicken and sear until golden.
In same skillet, melt butter, sauté garlic, add coconut milk and whisk.
Add Parmesan, lemon zest and juice. Simmer until thick.
Mix feta, chili flakes, and Alfredo sauce for drizzle.
Sauté green beans with seasonings, sprinkle Parmesan and crisp.
Plate Alfredo, chicken, feta drizzle, and green beans. Garnish with parsley.
Notes
Full-fat coconut milk is key for richness.
Don’t skip the lemon zest—it brightens the entire dish.
Reheat sauce gently with extra coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
