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Coconut Lemon Chicken Alfredo is beautifully presented in this featured image, showcasing a creamy and flavorful dish.

Easy Coconut Lemon Chicken Alfredo

This Coconut Lemon Chicken Alfredo combines the bright flavors of lemon and coconut in a creamy Alfredo sauce. It's a quick and easy weeknight meal that delivers restaurant-quality flavor, featuring tender chicken and perfectly cooked pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups coconut milk full-fat, canned
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp lemon zest
  • 1/4 cup chopped fresh parsley
  • 1 lb fettuccine pasta
  • Salt for pasta water

Equipment

  • Large skillet or pot
  • Large pot for boiling pasta
  • cutting board
  • sharp knife
  • Measuring cups
  • Measuring spoons
  • Cheese grater
  • Lemon zester
  • whisk
  • colander

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the fettuccine pasta and cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. In a large skillet or pot, heat the olive oil over medium-high heat.
  6. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper.
  7. Cook the chicken until it's cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  8. In the same skillet, melt the butter over medium heat.
  9. Add the minced garlic and cook for about 30 seconds, until fragrant.
  10. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  11. Slowly pour in the coconut milk, whisking continuously to prevent lumps.
  12. Add the chicken broth and continue whisking until the sauce is smooth.
  13. Bring the sauce to a simmer and cook for about 5 minutes, or until it has thickened slightly.
  14. Stir in the Parmesan cheese until it's melted and the sauce is creamy.
  15. Add the lemon juice, lemon zest, and chopped parsley. Stir to combine.
  16. Season with salt and pepper to taste.
  17. Add the cooked chicken back to the skillet with the sauce.
  18. Add the cooked pasta to the skillet and toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  19. Serve immediately and garnish with extra parsley and a sprinkle of Parmesan cheese, if desired.

Notes

Don't overcook the chicken. Use fresh lemon juice and zest for the best flavor. Control the thickness of the sauce by adding more chicken broth or simmering longer. Taste and adjust seasonings as needed. For a little heat, add a pinch of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a little milk or chicken broth if needed.