Lemon Parmesan Chicken with Zucchini Spaghetti

This dish takes everything you love about creamy pasta and gives it a bright, lemony twist. Tender chicken cutlets seasoned with Italian herbs are pan-seared until golden, then served over a bed of spaghetti coated in a luscious sauce made with sour cream, Parmesan and fresh lemon. Sautéed zucchini adds a touch of green, while a pinch of chili flakes brings gentle heat.

It’s a restaurant-quality meal that comes together quickly in one pot. The sauce comes alive with garlic, lemon zest and a splash of pasta water, creating a silky finish that clings to every strand. Perfect for a cozy dinner that feels indulgent yet light.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch pieces. Peel and mince garlic. Zest the lemon and cut it into quarters.
2. Once water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Keep the empty pot handy.
3. While pasta cooks, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add zucchini and cook until browned and softened, 4-6 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
4. Pat chicken dry with paper towels and season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. Once cool enough, slice crosswise.
5. Heat a drizzle of olive oil in the pasta pot over medium-high heat. Add garlic, half the lemon zest and a pinch of chili flakes. Cook until fragrant, 20-30 seconds. Stir in ½ cup reserved pasta water (¾ cup for 4 servings), stock concentrate and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
6. Add drained spaghetti, zucchini, sour cream and 1 tablespoon butter to the pot. Toss to coat. Add half the Parmesan and season with salt and pepper. If needed, add more pasta water a splash at a time until creamy. Divide pasta between bowls. Top with sliced chicken, remaining Parmesan, remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, any spaghetti variety works. Adjust cooking time according to package directions.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes for a similar tangy creaminess.

How do I make this dish spicier?

Add extra chili flakes to the sauce or sprinkle more on top before serving.