Creamy Lemon Herb Greek Chicken Alfredo

Creamy Lemon Herb Greek Chicken Alfredo is a fresh and flavorful twist on a comfort food classic. I take tender, herbed Greek-marinated chicken and toss it with fettuccine in a creamy lemon-garlic Alfredo sauce that’s both rich and bright. The balance of citrus, herbs, and creamy pasta makes this a go-to dish when I want something hearty but not too heavy.

Why You’ll Love This Recipe

I love this dish because it takes everything I enjoy about Alfredo — the creaminess, the comfort, the indulgence — and lifts it up with zesty lemon and fragrant herbs. The Greek-inspired chicken brings extra depth, and the combination of garlic, lemon, and parmesan makes the whole dish pop. It feels restaurant-worthy but comes together easily at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek chicken:

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Garlic, minced
• Lemon juice
• Dried oregano
• Dried thyme
• Salt and black pepper

For the Alfredo sauce:

• Butter
• Garlic, minced
• Heavy cream
• Lemon zest and juice
• Grated parmesan cheese
• Salt and pepper
• Fresh parsley or dill (for garnish)

For the pasta:

• Fettuccine or pasta of choice
• Salt (for boiling water)
• Reserved pasta water (optional, for thinning the sauce)

Directions

1. I marinate the chicken in olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper for at least 30 minutes.
2. I cook the chicken in a skillet over medium-high heat until golden and cooked through, then let it rest before slicing.
3. I cook the pasta in salted boiling water until al dente, then drain and set aside, reserving some pasta water.
4. In the same skillet, I melt butter and sauté garlic until fragrant. I stir in the cream, lemon zest, and a splash of lemon juice, simmering until slightly thickened.
5. I add grated parmesan and stir until the sauce is smooth and creamy. I season with salt and pepper to taste.
6. I toss the pasta into the sauce, adding a splash of pasta water if needed to loosen it.
7. I serve the sliced chicken over the pasta and garnish with fresh herbs and extra parmesan.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes (plus marinating time)

Variations

I sometimes use Greek yogurt in the marinade for extra tenderness. For a lighter version, I substitute half-and-half for cream or use a milk and flour mixture to thicken the sauce. I’ve also added spinach, sun-dried tomatoes, or artichokes for more Mediterranean flair. If I want it gluten-free, I use GF pasta with no changes to the sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or milk to bring the sauce back to life. The pasta does soak up some sauce over time, so a little liquid helps restore the creamy texture.

FAQs

Can I make this ahead of time?

Yes. I prep the chicken and sauce ahead, and cook the pasta fresh when ready to serve. The dish reheats well with a little added cream.

What herbs work best in the marinade?

I usually go with oregano and thyme, but rosemary, dill, or basil also taste great in the Greek-inspired blend.

Can I use store-bought Alfredo sauce?

You can, but I really recommend making it from scratch — it only takes a few minutes and tastes much fresher with the lemon and garlic.

What pasta works best?

Fettuccine holds the sauce beautifully, but I’ve also used penne, linguine, or spaghetti depending on what I have on hand.

Can I make this with shrimp instead of chicken?

Absolutely. I just marinate the shrimp briefly, cook them quickly in the skillet, and toss them into the pasta at the end.

Conclusion

Creamy Lemon Herb Greek Chicken Alfredo is a dish I turn to when I want to impress or just treat myself to something special. The tangy, herbed chicken paired with the silky lemon-garlic Alfredo sauce hits every comfort note while staying fresh and vibrant. It’s cozy, it’s bright, and it’s a new favorite on my dinner rotation.

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