Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

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Bright, creamy, and irresistibly bold — this Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans is the kind of dish that feels fancy without the fuss. The seared chicken is golden and juicy, bathed in a luscious coconut-based Alfredo sauce that’s infused with lemon zest and herbs. On the side? Crispy roasted green beans dusted with Parmesan and a chili-feta cream that adds a warm, tangy kick.

This is not your average Alfredo — it’s a fusion of comfort food and Mediterranean flavor with a touch of tropical flair. It’s perfect for a cozy dinner, date night in, or a weekend family meal where you want to impress without spending hours in the kitchen.

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Why You’ll Love This Coconut-Lemon Chicken Alfredo

This recipe brings together freshness and richness in perfect harmony. The coconut milk makes the Alfredo sauce extra silky, while the lemon lifts everything with its citrusy brightness. Add in the creamy chili-feta dip and those crispy Parmesan-topped green beans, and you’ve got a well-rounded meal with big flavor and satisfying textures.

It’s gluten-free friendly, lighter than traditional Alfredo, and surprisingly easy to prep. Whether you’re looking for a low-effort weeknight meal or a dish to wow your dinner guests, this one checks all the boxes.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work beautifully here — they sear up quickly and hold that creamy sauce well. If you prefer even more flavor and moisture, boneless chicken thighs are a great substitute.

Slice your chicken breasts in half horizontally to create thinner cutlets that cook evenly and faster. Make sure they’re patted dry and seasoned before they hit the pan to get that irresistible golden crust.

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Ingredients for the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

Each ingredient is chosen to bring out layers of flavor and texture in this elevated yet approachable dish.

• Chicken Breasts: The star of the plate — lean, tender, and perfect for soaking up all that luscious sauce.
• Coconut Milk: Replaces traditional cream in the Alfredo sauce, adding a subtle tropical sweetness and creamy texture.
• Lemon Zest & Juice: Brightens the sauce with tang and balances the richness.
• Garlic: Infuses the sauce with aromatic depth and savory warmth.
• Parmesan Cheese: Adds a salty, nutty layer to both the green beans and the sauce.
• Feta Cheese: Crumbly, tangy, and perfect for the chili cream.
• Greek Yogurt: Makes the chili feta cream ultra-creamy and adds a cooling contrast to the warm chicken.
• Chili Flakes: Brings subtle heat to the feta cream without overpowering.
• Green Beans: Roasted until crisp-tender and finished with Parmesan for a savory crunch.
• Olive Oil: Used for roasting and searing to help everything crisp up beautifully.
• Fresh Herbs (like parsley or basil): Optional garnish that adds freshness and color.

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How To Make the Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans

This dish is layered but straightforward. Follow these steps for maximum flavor:

Step 1: Roast the Green Beans

Preheat your oven to 425°F. Toss green beans with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes. In the last 5 minutes, sprinkle with grated Parmesan and return to the oven until golden.

Step 2: Make the Chili Feta Cream

In a small bowl, mix crumbled feta, Greek yogurt, chili flakes, and a squeeze of lemon juice. Stir until smooth. Chill until ready to serve.

Step 3: Sear the Chicken

Slice chicken breasts in half lengthwise to create cutlets. Season both sides with salt, pepper, and a pinch of garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden and cooked through.

Step 4: Prepare the Coconut-Lemon Alfredo Sauce

In the same skillet, sauté minced garlic until fragrant. Pour in coconut milk, lemon zest, lemon juice, and a bit of Parmesan. Simmer until slightly thickened, stirring constantly. Return the chicken to the skillet and coat with sauce.

Step 5: Plate and Serve

Serve chicken with a generous spoonful of coconut-lemon Alfredo, a dollop of chili feta cream, and crispy Parmesan green beans on the side. Garnish with fresh herbs if desired.

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How to Serve and Store Coconut-Lemon Chicken Alfredo

This dish serves up to 4 hungry adults as a main course and works wonderfully for both casual dinners and elegant occasions. It’s plated beautifully with each component — juicy chicken, creamy sauce, crispy beans, and a chilled dollop of chili-feta cream — creating an impressive presentation with minimal effort.

Leftovers store well. Place everything in airtight containers and refrigerate for up to 3 days. Reheat the chicken and Alfredo sauce gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce. The green beans can be reheated in the oven to retain their crispness.

The chili feta cream will keep in the fridge for up to 5 days, and also makes a tasty spread for wraps or sandwiches.

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What to Serve With Coconut-Lemon Chicken Alfredo?

Roasted Baby Potatoes

Lightly seasoned with herbs and olive oil, they add an earthy bite that complements the zesty Alfredo.

Garlic Bread

Because every creamy sauce deserves to be soaked up with golden, toasty garlic bread.

Lemon Couscous

Quick-cooking and fluffy, couscous with lemon zest and parsley matches the brightness of the chicken.

Arugula Salad

A simple green salad with peppery arugula, shaved parmesan, and lemon vinaigrette brings a refreshing counterbalance.

Sauteed Mushrooms

Umami-rich and buttery, mushrooms are a fantastic side for this creamy main dish.

Rice Pilaf

A herby rice pilaf with toasted almonds brings both texture and subtle flavor to the plate.

Zucchini Noodles

For a low-carb pairing, spiralized zucchini sautéed in garlic olive oil makes a great veggie base.

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Frequently Asked Questions

1. Can I use heavy cream instead of coconut milk?
Yes, if you prefer a traditional Alfredo-style sauce, you can substitute heavy cream. However, coconut milk gives the dish a lighter, slightly sweet flavor that sets it apart.

2. Is this recipe spicy?
Not inherently! The chili feta cream has a mild heat, but you can control it by adding more or fewer chili flakes. Leave them out entirely for a no-heat version.

3. Can I make this dish dairy-free?
Yes, use a dairy-free Parmesan substitute and skip the feta cream or make a cashew-based version instead.

4. Can I prep any parts ahead of time?
Absolutely. The chili feta cream can be made a day ahead, and the chicken can be marinated and even seared in advance. Just reheat gently before serving.

5. What can I do with leftover coconut Alfredo sauce?
It’s fantastic tossed with pasta, drizzled over roasted veggies, or used as a creamy base for rice bowls.

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Save This Pin For Later

📌 Save this elegant yet easy recipe to your Pinterest dinner board so you can come back to it anytime you need a flavorful meal that’s both cozy and gourmet.

If you tried it, let me know — did you go with the feta cream or skip it? How did you serve your green beans?

I’d love to hear your twists and tips in the comments.

Looking for more feel-good dishes with big flavor? Visit Tanya Recipes on Pinterest and find your next kitchen inspiration.

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Conclusion

Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans proves that gourmet-style meals can be simple and satisfying. With its bright citrus, creamy richness, and textural contrasts, this recipe is a standout whether you’re cooking for guests or treating yourself to something special. It’s comfort food with a twist — and it might just become a new favorite.

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