Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine 1/2 cup grated Parmesan, panko breadcrumbs, dried oregano, and 1 tablespoon olive oil. Toss zucchini rounds in the mixture until coated and arrange in a single layer on the baking sheet. Roast for 15-20 minutes until golden and crispy.

In a food processor, blend feta cheese, roasted red peppers, Greek yogurt, and 1 tablespoon lemon juice until smooth and aerated. Set aside at room temperature.

Boil a large pot of salted water and cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until browned and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer for 5 minutes.

Whisk 1 cup of Parmesan cheese into the cream until melted and sauce thickens. Stir in lemon zest, 1 tablespoon lemon juice, and fresh dill.

Return chicken to the skillet and add the cooked pasta. Toss to coat, adding reserved pasta water if needed to adjust consistency.

Plate the pasta, top with a generous dollop of the roasted red pepper whipped feta, and serve the crispy zucchini rounds on the side.