🥥🍋🌿 Coconut Lemon Herb Chicken Alfredo with Garlic and Rosemary Roasted Potatoes—a tropical twist on a comforting classic! Tender chicken bites, marinated in bright lemon and fragrant herbs, served over fettuccine tossed in a luscious coconut-infused Alfredo sauce with zesty lemon, fresh dill, and oregano. Accompanied by flavorful garlic and rosemary roasted potatoes. An unexpected yet delightful fusion of flavors! 🐔🥔🥥✨
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Ingredients (Serves 2–3)
🐔 Coconut Lemon Herb Marinated Chicken
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp lemon juice 🍋
1 tbsp fresh dill, chopped 🌿
1 tsp fresh oregano, chopped 🌿
1 clove garlic, minced 🧄
Salt & freshly cracked black pepper to taste
🍝 Coconut Lemon Herb Alfredo Sauce
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
1 cup heavy cream
½ cup unsweetened coconut milk 🥥
½ cup grated Parmesan cheese 🧀
Zest of ½ lemon 🍋
1 tbsp fresh dill, chopped 🌿
½ tsp fresh oregano, chopped 🌿
Salt & freshly cracked black pepper to taste
🥔 Garlic and Rosemary Roasted Potatoes
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
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Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, chopped dill, chopped oregano, minced garlic, salt, and pepper.
Add chicken pieces, ensuring they are fully coated. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
Prepare the Potatoes
Preheat oven to 400°F (200°C).
In a bowl, toss potato pieces with olive oil, minced garlic, chopped rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through.
Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
Grill the Chicken
Heat a grill pan or outdoor grill to medium-high heat.
Grill marinated chicken bites for 3–4 minutes per side, or until cooked through and lightly charred.
Make the Coconut Lemon Herb Alfredo Sauce
While the chicken grills, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and coconut milk, bringing to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth.
Add lemon zest, chopped dill, and chopped oregano, stirring to combine. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.
Assemble & Serve
Serve the creamy coconut lemon herb Alfredo pasta topped with the grilled chicken bites and garlic and rosemary roasted potatoes on the side.
Garnish with extra fresh dill and a sprinkle of Parmesan cheese, if desired.
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A delightful fusion of Mediterranean freshness and tropical creaminess! The coconut milk adds a unique richness to the classic Alfredo, perfectly complementing the bright lemon and fragrant herbs.
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