Creamy Lemon Spaghetti with Italian-Spiced Chicken and Zucchini

This creamy lemon spaghetti with Italian-spiced chicken and zucchini is a fresh, flavorful twist on classic chicken Alfredo. Tender chicken cutlets are seasoned with Italian seasoning and chili flakes, then pan-seared until golden. Al dente spaghetti is tossed in a luscious sauce made with sour cream, Parmesan, lemon and a touch of butter, creating a bright, tangy coating that clings to every strand.

Zucchini adds a tender, mild sweetness that balances the richness of the sauce. Finished with a sprinkle of chili flakes for a gentle kick, this dish is hearty yet light-perfect for a satisfying weeknight meal that feels special. Serve it with a side salad or crusty bread to round out the plate.

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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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 with paper towels. Season both sides with Italian seasoning, chili flakes, 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 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add 2 teaspoons olive oil to the same skillet. Add sliced zucchini and cook until tender and lightly browned, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
5. Add the chicken stock concentrate, juice of half the lemon and 1/4 cup reserved pasta water to the skillet. Stir to combine, scraping up any browned bits. Reduce heat to low.
6. Stir in sour cream, grated Parmesan and butter until melted and smooth. Add the drained spaghetti and toss to coat. If too thick, add more pasta water a tablespoon at a time.
7. Slice the chicken. Serve pasta topped with chicken, a squeeze of remaining lemon and a sprinkle of chili flakes if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

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

Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable stock concentrate. Add extra zucchini or mushrooms.