Creamy Lemon Parmesan Spaghetti with Italian-Seasoned Chicken and Zucchini

This creamy lemon Parmesan spaghetti brings together juicy Italian-seasoned chicken, golden zucchini and a silky pasta sauce with garlic, lemon zest, sour cream, butter and Parmesan.

The sauce comes together right in the pasta pot with reserved cooking water, chicken stock concentrate and fresh lemon juice, giving the spaghetti a light but creamy finish with just enough chili flakes for warmth.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the zucchini and lemon. Trim the zucchini, cut it lengthwise into quarters, then slice into 1/2-inch pieces. Mince the garlic. Zest the lemon, then cut it into quarters.
2. Add the spaghetti to the boiling water and cook until al dente, 9 to 11 minutes. Before draining, reserve 2/3 cup of the pasta cooking water. Drain the spaghetti and return the empty pot to the stove.
3. While the pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until browned and tender, 4 to 6 minutes. Season with salt and pepper, then transfer to a plate. Wipe out the pan.
4. Pat the chicken cutlets dry with paper towels. Season all over with salt, pepper and Italian seasoning. Heat a large drizzle of vegetable oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board to rest, then slice crosswise.
5. Heat another drizzle of olive oil in the pasta pot over medium-high heat. Add the garlic, half of the lemon zest and a pinch of chili flakes. Cook, stirring, until fragrant, about 30 seconds.
6. Stir in 1/2 cup reserved pasta water, the chicken stock concentrate and the juice from 2 lemon wedges. Simmer until slightly thickened, about 1 minute, then turn off the heat.
7. Add the drained spaghetti, cooked zucchini, sour cream and butter to the pot with the sauce. Toss until the pasta is coated. Stir in half of the Parmesan and season with salt and pepper. If the pasta seems dry, add more reserved pasta water a splash at a time until creamy.
8. Divide the lemon-Parmesan spaghetti between bowls. Top with the sliced chicken. Finish with the remaining Parmesan, remaining lemon zest and a small pinch of chili flakes if desired. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this lemon Parmesan spaghetti for 4 servings?

Yes. Use 2 zucchini, 4 garlic cloves, 2 lemons, 12 ounces spaghetti, 20 ounces chicken cutlets, 2 tablespoons Italian seasoning, 2 teaspoons chili flakes, 2 chicken stock concentrates, 4 tablespoons sour cream, 1/2 cup Parmesan and 2 tablespoons butter. Reserve 1 cup pasta water, using 3/4 cup in the sauce and the rest as needed.

What does the reserved pasta water do?

The starchy pasta water helps the lemon, stock concentrate, sour cream, butter and Parmesan coat the spaghetti in a smooth sauce.

Can I leave out the chili flakes?

Yes. The chili flakes add gentle heat, but you can skip them or use only a small pinch.

How do I know when the zucchini is ready?

Cook it until the pieces are browned in spots and softened, about 4 to 6 minutes over medium-high heat.

What should I do if the pasta looks dry?

Add the reserved pasta cooking water a splash at a time and toss until the sauce loosens and turns creamy.