Lemon Spaghetti with Italian-Seasoned Chicken and Zucchini

If you love chicken alfredo, get ready to meet its brighter, more flavorful cousin. This dish features Italian-spiced chicken, tender zucchini and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty yet light and guaranteed to put a smile on any pasta-lover’s face.

The secret is in the sauce: a simple blend of sour cream, Parmesan and fresh lemon juice that clings to every strand of pasta. Paired with perfectly seasoned chicken and sautéed zucchini, this meal comes together in just 30 minutes. It’s sophisticated enough for a date night but easy enough for a busy weeknight.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView 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. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken cutlets dry and season both sides with salt, pepper and half the Italian seasoning.
3. Heat a drizzle of 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 tent with foil.
4. In the same skillet, add a little more oil if needed. Add sliced zucchini and cook until tender and lightly browned, about 3-4 minutes. Add minced garlic and cook 30 seconds more.
5. Reduce heat to low. Stir in chicken stock concentrate, sour cream, lemon juice (from half the lemon) and remaining Italian seasoning. Add cooked spaghetti and toss to coat, adding reserved pasta water a little at a time if sauce is too thick.
6. Slice chicken. Serve spaghetti topped with chicken, a squeeze of lemon and grated Parmesan.
7. Season with salt and pepper to taste.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time as needed.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free alternative and use nutritional yeast instead of Parmesan, but the flavor will change.

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 to revive the sauce.