Creamy Lemon Spaghetti with Italian-Seasoned Chicken and Zucchini

This creamy lemon spaghetti with Italian-seasoned chicken and zucchini is a delightful twist on classic pasta dishes. The bright lemon and subtle heat from chili flakes perfectly complement the rich, creamy sauce made with Parmesan and sour cream.

Tender chicken cutlets, seasoned with Italian herbs, are paired with al dente spaghetti and sautéed zucchini for a satisfying meal that’s both hearty and light. Ready in just 30 minutes, it’s an ideal choice for a busy weeknight dinner that feels special.

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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

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, pat chicken cutlets dry and season both sides with Italian seasoning, salt and pepper.
3. Heat 2 teaspoons cooking 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. Reduce heat to medium. Add 1 tablespoon butter and 2 teaspoons olive oil to the same skillet. Add sliced zucchini and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Add minced garlic and chili flakes; cook 30 seconds until fragrant.
5. Stir in chicken stock concentrate, juice of half the lemon and 1/4 cup reserved pasta water. Bring to a simmer, scraping up any browned bits.
6. Reduce heat to low. Stir in sour cream and half the Parmesan until smooth. Add cooked spaghetti and toss to coat, adding more pasta water if needed for a creamy consistency.
7. Slice chicken and serve over the pasta. Garnish with remaining Parmesan and a sprinkle of chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short shapes like penne.

How do I store leftovers?

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

Can I make this dish dairy-free?

Use dairy-free sour cream and Parmesan alternatives and substitute butter with olive oil or vegan butter.