Creamy Lemon Chicken Spaghetti with Bacon and Zucchini

If you love creamy pasta dishes with a bright twist, this recipe is for you. Tender chicken cutlets seasoned with Italian herbs are pan-seared until golden, then served over spaghetti tossed in a luscious lemon-Parmesan sauce. Crispy bacon, sautéed zucchini and a pinch of chili flakes add texture and a gentle kick.

This dish comes together in about 30 minutes, making it perfect for busy weeknights. The sauce is enriched with sour cream and butter, creating a velvety coating for every strand of pasta. Garnish with extra lemon zest and chili flakes for a restaurant-quality finish at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all 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 for later.
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, stirring occasionally, 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 cutlets dry with paper towels and season all over with Italian seasoning, salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
5. Heat a drizzle of olive oil in the pot used for 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 cooking water, the chicken 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 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. Slice the chicken and place on top. Sprinkle with the 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 pasta shape?

Absolutely! Fettuccine, linguine or even penne work well in this recipe.

How do I store leftovers?

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

Can I make this dish dairy-free?

Yes, substitute the sour cream with a dairy-free alternative, use vegan butter and omit the Parmesan or use a plant-based version.