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Creamy Lemon Herb Greek Chicken Alfredo

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A fresh, zesty twist on classic Alfredo, featuring Greek-marinated chicken and creamy lemon-garlic parmesan sauce tossed with pasta. Comforting and vibrant, all in one bowl.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 3 cloves garlic, minced (for marinade and sauce)
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 12 oz fettuccine or pasta of choice
  • Salt for pasta water
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1 tsp lemon zest
  • 1 tbsp lemon juice (for sauce)
  • 3/4 cup grated parmesan cheese
  • Optional: 1/4 cup reserved pasta water
  • Fresh parsley or dill, for garnish

Instructions

  1. Marinate chicken with olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper for at least 30 minutes.
  2. Cook marinated chicken in a skillet over medium-high heat until golden and cooked through. Let rest, then slice.
  3. Cook pasta in salted boiling water until al dente. Drain and reserve some pasta water.
  4. In the same skillet, melt butter. Sauté garlic until fragrant, then add cream, lemon zest, and lemon juice. Simmer until slightly thickened.
  5. Stir in parmesan until melted and smooth. Season with salt and pepper. Add pasta and toss to coat, using pasta water to adjust consistency if needed.
  6. Top with sliced chicken and garnish with herbs and extra parmesan. Serve hot.

Notes

  • Use Greek yogurt in marinade for extra tenderness.
  • Substitute half-and-half or milk/flour mix for a lighter sauce.
  • Add spinach, sun-dried tomatoes, or artichokes for variety.
  • Use gluten-free pasta if needed — sauce remains unchanged.
  • Reheat gently with added cream or milk to restore creaminess.

Nutrition

Find it online: https://recipesbyliza.com/creamy-lemon-herb-greek-chicken-alfredo/