Creamy Lemon Spaghetti with Italian-Spiced Chicken and Zucchini

If you love chicken alfredo, you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. Italian-spiced chicken, tender zucchini and al dente spaghetti are all coated in a creamy, cheesy, lemon-spiked sauce.

This recipe is hearty yet light and guaranteed to put a smile on any pasta-lover’s face. Ready in under 30 minutes, it’s perfect for a quick 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking 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, then drain.
2. While pasta cooks, pat chicken cutlets dry and season both sides with Italian seasoning, salt and pepper.
3. Heat 2 tsp 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. Trim zucchini and cut into half-moons. Mince garlic. Zest lemon, then cut in half and juice.
5. In the same skillet, reduce heat to medium and add 1 tbsp butter. Add zucchini and cook, stirring occasionally, until tender, about 3 minutes. Add garlic and chili flakes; cook 30 seconds until fragrant.
6. Stir in chicken stock concentrate, 1/4 cup pasta water and lemon zest. Simmer 1 minute.
7. Remove skillet from heat. Stir in sour cream, Parmesan and 1 tbsp lemon juice until smooth. Add drained spaghetti and toss to coat, adding more pasta water if needed for a creamy sauce.
8. Slice chicken. Serve spaghetti topped with sliced chicken and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How can I make this dish dairy-free?

Substitute the butter with olive oil, use dairy-free sour cream and Parmesan alternatives or omit the cheese and add extra lemon juice for flavor.

Can I add other vegetables?

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