Name: Lemon Ricotta Greek Chicken Alfredo with Garlic Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 tbsp olive oil; Zest and juice of 1 lemon; 1 clove garlic, minced; 1 tsp dried oregano; Salt & pepper to taste; 2 tbsp butter; 1 clove garlic, minced; ½ cup heavy cream; ¼ cup ricotta cheese; ¼ cup grated Parmesan cheese; Zest and juice of ½ lemon; Salt & pepper to taste; 2 medium Yukon Gold potatoes, diced; 1 tbsp olive oil; 1 clove garlic, minced; 2 tbsp grated Parmesan cheese; 1 tsp dried oregano; Salt & pepper to taste; 1 tbsp fresh parsley, chopped; Additional grated Parmesan cheese; Lemon wedges for serving

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Lemon Ricotta Greek Chicken Alfredo with Garlic Potatoes a mediterranean-inspired take on the classic Alfredo dish is bursting with bright, fresh flavors. With the tangy zest of lemon, creamy ricotta cheese, and savory Parmesan garlic potatoes, this dish is a perfect balance of rich and vibrant tastes. It’s a delicious way to bring a twist to traditional Alfredo that will leave you craving more.

Lemon Ricotta Greek Chicken Alfredo with Garlic Potatoes

Ingredients

Lemon-Herb Chicken:

2 boneless, skinless chicken breasts, diced

1 tablespoon olive oil

Zest and juice of 1 lemon

1 clove garlic, minced

1 teaspoon dried oregano

Salt & pepper to taste

Lemon Ricotta Alfredo Sauce:

2 tablespoon butter

1 clove garlic, minced

½ cup heavy cream

¼ cup ricotta cheese

¼ cup grated Parmesan cheese

Zest and juice of ½ lemon

Salt & pepper to taste

Garlic-Parmesan Potatoes:

2 medium Yukon Gold potatoes, diced

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoon grated Parmesan cheese

1 teaspoon dried oregano

Salt & pepper to taste

Garnish:

1 tablespoon fresh parsley, chopped

Additional grated Parmesan cheese

Lemon wedges for serving

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate & Cook the Chicken:

In a bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.

Toss the chicken pieces in the marinade and let it sit for at least 15 minutes.

Heat a skillet over medium-high heat and cook the chicken until golden and fully cooked, about 3–4 minutes per side.

Set the chicken aside and keep it warm.

Make the Lemon Ricotta Alfredo Sauce:

In the same skillet (or a separate saucepan), melt the butter over medium heat.

Add garlic and sauté until fragrant.

Stir in the heavy cream, ricotta, Parmesan, lemon zest, and lemon juice.

Cook the sauce until smooth and slightly thickened, about 5 minutes.

Season with salt and pepper to taste, and keep it warm.

Roast the Potatoes:

Preheat the oven to 400°F (200°C).

Toss the diced potatoes with olive oil, garlic, oregano, Parmesan, salt, and pepper.

Spread the potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.

Assemble the Plate:

Serve the lemon ricotta Alfredo sauce over the chicken.

Add the garlic Parmesan potatoes on the side.

Garnish with fresh parsley, additional Parmesan cheese, and a wedge of lemon for a fresh, creamy finish.

Serve immediately and enjoy!

Servings and timing

Servings: 2–3 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories: 540 kcal per serving

Variations

Add Vegetables: If you want to add more vegetables, sauté some spinach or roasted bell peppers to go with the chicken and sauce.

Swap the Potatoes: Try serving this dish with roasted sweet potatoes or another vegetable like zucchini for a different twist.

Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for some heat if you enjoy a spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over low heat, adding a splash of cream or milk to keep the sauce creamy. Alternatively, you can microwave in intervals, stirring between, until heated through.

FAQs

How do I ensure the chicken is cooked perfectly?

I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This ensures that it’s fully cooked but still juicy.

Can I make this dish ahead of time?

Yes, you can prepare the potatoes and chicken ahead of time. Store them separately in the fridge, and then reheat them when you're ready to serve. The Alfredo sauce should be made fresh for the best texture.

Can I substitute ricotta in the sauce?

If you don’t have ricotta, you can use cream cheese or mascarpone as a substitute for a similar creamy texture.

What can I serve this with?

This dish is great on its own, but if you want to add more sides, I recommend serving it with a light salad or steamed vegetables to balance out the richness of the sauce.

Can I make this dish dairy-free?

To make this dish dairy-free, use a dairy-free cream and a non-dairy cheese alternative. You could also skip the cheese in the sauce and opt for nutritional yeast to give it a cheesy flavor.

Conclusion

Lemon Ricotta Greek Chicken Alfredo with Garlic Potatoes is a refreshing take on a classic comfort food. The creamy, zesty sauce pairs perfectly with the herb-marinated chicken and crispy garlic Parmesan potatoes. It’s a flavorful and satisfying dish that will impress at any meal, whether it’s a weeknight dinner or a special occasion. I love how easy it is to prepare, and how all the ingredients come together to create something truly delicious.

Recipe:

Lemon Ricotta Greek Chicken Alfredo with Garlic Potatoes

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Author: Cheryl
Total Time: 50 minutes
Yield: 2–3 servings
Diet: Low Fat

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Description

This Mediterranean-inspired take on the classic Alfredo dish is bursting with bright, fresh flavors. The tangy zest of lemon, creamy ricotta cheese, and savory Parmesan garlic potatoes create a delicious balance of rich and vibrant tastes.

Instructions

In a bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Toss the chicken pieces in the marinade and let it sit for at least 15 minutes.
Heat a skillet over medium-high heat and cook the chicken until golden and fully cooked, about 3–4 minutes per side. Set the chicken aside and keep it warm.
In the same skillet (or a separate saucepan), melt the butter over medium heat. Add garlic and sauté until fragrant.
Stir in the heavy cream, ricotta, Parmesan, lemon zest, and lemon juice. Cook the sauce until smooth and slightly thickened, about 5 minutes. Season with salt and pepper to taste, and keep it warm.
Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic, oregano, Parmesan, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
Serve the lemon ricotta Alfredo sauce over the chicken. Add the garlic Parmesan potatoes on the side. Garnish with fresh parsley, additional Parmesan cheese, and a wedge of lemon for a fresh, creamy finish.
Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over low heat, adding a splash of cream or milk to keep the sauce creamy. Alternatively, microwave in intervals, stirring between, until heated through.

If you don’t have ricotta, you can use cream cheese or mascarpone as a substitute for a similar creamy texture.

To make this dish dairy-free, use a dairy-free cream and a non-dairy cheese alternative. You could also skip the cheese in the sauce and opt for nutritional yeast to give it a cheesy flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop, Oven
Cuisine: Mediterranean