Creamy Lemon Spaghetti with Italian-Seasoned Chicken and Zucchini

This dish takes the beloved chicken alfredo to new heights, infusing every bite with bright lemon, savory Parmesan and a hint of heat from chili flakes. Tender Italian-spiced chicken and sautéed zucchini sit atop a bed of al dente spaghetti coated in a luscious, creamy sauce.

It’s a satisfying yet light pasta dinner that comes together quickly, perfect for weeknights when you crave something comforting but with a fresh twist. The lemon zest and juice cut through the richness, while the chili flakes add just a touch of warmth.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate instead. You can add more zucchini or other vegetables like bell peppers or mushrooms.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce.