Creamy Lemon Chicken Spaghetti with Zucchini and Chili Flakes

If you love creamy pasta dishes but want something brighter and more flavorful, this recipe is for you. Tender chicken cutlets seasoned with Italian herbs are paired with al dente spaghetti, sautéed zucchini and a luscious sauce made with lemon, parmesan and a touch of sour cream. A pinch of chili flakes adds just the right amount of warmth.

This dish comes together in about 30 minutes, making it perfect for a weeknight dinner that feels special. The lemon zest and juice keep the creamy sauce light and fresh, while the zucchini adds a pleasant texture. Serve it with extra lemon wedges for a burst of citrus.

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Ingredients

1.5 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

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 produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. (Keep empty pot handy for step 5.)
3. While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
4. Meanwhile, pat chicken dry with paper towels and season all over with Italian Seasoning, salt and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest.
5. Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest and a pinch of chili flakes. Cook, stirring, until fragrant, 20-30 seconds. Stir in ½ cup reserved pasta cooking water, 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 TBSP butter to pot with sauce; toss to coat. Add half the Parmesan and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce. Divide pasta between bowls. Top with 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 pasta shape?

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

How do I make this dish dairy-free?

Substitute the sour cream with a dairy-free alternative, use vegan butter or olive oil and omit the Parmesan or use a dairy-free cheese.

Can I add other vegetables?

Absolutely! Bell peppers, mushrooms or spinach would be great additions. Sauté them with the zucchini or add at the end.