Creamy Lemon Chicken Spaghetti with Zucchini and Chili Flakes

If you love chicken alfredo, get ready to meet its more sophisticated cousin. This dish takes the classic creamy pasta concept and infuses it with bright lemon, tender zucchini and a hint of heat from chili flakes. Italian-seasoned chicken cutlets are pan-seared until golden, then sliced and served over spaghetti coated in a luscious, cheesy sauce.

The sauce comes together quickly with garlic, lemon zest, chicken stock concentrate and a touch of sour cream and butter for richness. A final sprinkle of Parmesan and fresh lemon zest adds the perfect finishing touch. It’s hearty yet light and guaranteed to put a smile on any pasta lover’s face.

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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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 all produce. Trim and quarter the zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Peel and mince the garlic. Zest the lemon and quarter it (for 4 servings, zest 1 lemon and quarter both).
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain. Keep the empty pot handy for step 5.
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 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 vegetable 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. Once cool enough to handle, slice the chicken crosswise.
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 reserved pasta cooking water (¾ cup for 4 servings), the chicken stock concentrate and the juice from 2 lemon wedges (4 wedges for 4). Simmer until thickened, 1-2 minutes. Turn off the heat.
6. Add the drained spaghetti, zucchini, sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) to the sauce; toss to coat. Add half the Parmesan and season with salt and pepper. If needed, stir in more reserved pasta cooking 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 the 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.

How can I make this dish spicier?

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

Can I substitute the sour cream?

Greek yogurt or heavy cream can be used in place of sour cream for a similar creamy texture.