Coconut Lemon Herb Chicken Alfredo
Description
This Coconut Lemon Herb Chicken Alfredo is a fresh tropical twist on the traditional Italian comfort food. Creamy coconut milk replaces heavy cream, offering a lighter, dairy-free alternative with a subtle sweetness that pairs beautifully with the zesty brightness of lemon and the earthy aroma of fresh herbs. Tender chicken breasts, lightly seasoned and sautéed, are served over fettuccine coated in a rich, velvety coconut Alfredo sauce. It’s the perfect blend of savory, creamy, tangy, and herby!
Ingredients
For the Chicken:
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Zest of 1 lemon
For the Alfredo Sauce:
1 tablespoon butter (or coconut oil for full dairy-free)
3 cloves garlic, minced
1 can (13.5 oz) full-fat coconut milk
¼ cup chicken broth (or vegetable broth)
¼ cup grated Parmesan cheese (optional — omit for dairy-free)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Salt and pepper to taste
For the Pasta:
8 oz fettuccine (regular or gluten-free)
1 tablespoon salt (for pasta water)
Instructions
1. Prepare the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Drain, reserving ½ cup pasta water. Set aside.
2. Cook the Chicken
While pasta is cooking, season chicken breasts with garlic powder, onion powder, Italian seasoning, salt, pepper, and lemon zest.
Heat olive oil in a large skillet over medium heat.
Add chicken and cook for about 6–7 minutes per side, until golden brown and cooked through (internal temperature 165°F).
Remove chicken from skillet and let it rest. Slice into strips once slightly cooled.
3. Make the Coconut Lemon Alfredo Sauce
In the same skillet, add butter (or coconut oil) and sauté the minced garlic until fragrant (about 1 minute).
Pour in the coconut milk and chicken broth. Stir and simmer for about 5–7 minutes until it thickens slightly.
Stir in lemon juice, Parmesan (if using), parsley, and basil.
Season with salt and pepper to taste.
4. Combine Everything
Add cooked pasta to the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Top with sliced chicken.
5. Serve
Garnish with additional herbs, a sprinkle of lemon zest, and extra Parmesan if desired.
Serve hot!
Nutritional Information (Per Serving, assuming 4 servings)
Nutrient Amount
Calories 580 kcal
Protein 32g
Fat 32g
Saturated Fat 20g
Carbohydrates 42g
Fiber 3g
Sugar 3g
Sodium 520mg
Vitamin C 18% Daily Value
Calcium 10% Daily Value
Note: Nutritional info may vary depending on ingredients and specific brands used.
Time Breakdown
Task Time Needed
Prep Time (chopping, etc.) 10 minutes
Cooking Chicken 15 minutes
Making Sauce + Pasta 15 minutes
Final Assembly 5 minutes
Total Time 45 minutes
Q&A
Q1: Can I use light coconut milk instead of full-fat?
Yes! Light coconut milk works, but the sauce will be thinner and slightly less creamy.
Q2: What herbs can I substitute if I don’t have basil or parsley?
You can use thyme, cilantro, or even oregano. Fresh herbs are best, but dried herbs can work in a pinch (use about 1/3 the amount if dried).
Q3: Is there a vegan version?
Absolutely! Replace chicken with sautéed mushrooms, tofu, or chickpeas. Omit Parmesan or use vegan Parmesan.
Q4: How can I make it spicier?
Add a pinch of red pepper flakes to the sauce or marinate your chicken with a little cayenne.
Q5: Can I make this ahead of time?
Yes. Store the sauce and pasta separately if possible. Reheat gently over low heat, adding a splash of water or broth to loosen the sauce.
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