Creamy Lemon Spaghetti with Italian Chicken and Zucchini

If you love creamy pasta but want something lighter and brighter, this dish is for you. Tender Italian-spiced chicken, sautéed zucchini and al dente spaghetti are tossed in a luscious lemon cream sauce with Parmesan and a hint of chili flakes. It’s hearty yet fresh and guaranteed to become a weeknight favorite.

The sauce comes together quickly with sour cream, chicken stock concentrate and a squeeze of lemon. A pinch of chili flakes adds a gentle warmth that balances the richness. Serve it with a side salad or crusty bread for a complete meal.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken cutlets dry and season both sides with Italian seasoning, salt and pepper.
3. Heat 2 tsp cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest.
4. Reduce heat to medium. Add 2 tsp olive oil and butter to the skillet. Add sliced zucchini and cook until tender, about 3-4 minutes. Add minced garlic and chili flakes; cook 30 seconds.
5. Stir in chicken stock concentrate, sour cream and the juice of half the lemon. Add Parmesan and stir until melted. If too thick, add reserved pasta water a tablespoon at a time.
6. Slice the chicken. Add drained spaghetti and sliced chicken to the skillet. Toss to coat. Season with salt, pepper and more lemon juice if desired. Serve with extra Parmesan.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, any spaghetti works. Cook according to package directions.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk.

Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable stock concentrate. Add extra zucchini or mushrooms.