Creamy Lemon Spaghetti with Italian-Seasoned Chicken and Zucchini

This creamy lemon spaghetti with Italian-seasoned chicken and zucchini is a bright, satisfying twist on classic pasta. Tender chicken cutlets are seasoned with Italian herbs and pan-seared until golden, then served over al dente spaghetti tossed in a luscious lemon-Parmesan sauce. Sautéed zucchini adds a fresh, tender bite, while a pinch of chili flakes brings a gentle warmth.

The sauce comes together quickly using reserved pasta water, sour cream and Parmesan, creating a silky coating that clings to every strand. Finished with fresh lemon zest and a sprinkle of chili flakes, this dish is both comforting and vibrant-perfect for a weeknight dinner that feels special.

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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 Cooking 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 produce. Trim the zucchini, quarter it lengthwise, then cut crosswise into ½-inch pieces. Peel and mince the garlic. Zest the lemon, then quarter it.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the spaghetti. Keep the empty pot handy.
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 the zucchini to a plate and wipe out the pan.
4. Pat the chicken cutlets dry with paper towels and season all over with Italian seasoning, salt and pepper. Heat a drizzle of cooking 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 the 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 of the reserved pasta water, the chicken stock concentrate and the juice from two lemon wedges. Simmer until the sauce thickens slightly, 1-2 minutes. Turn off the heat.
6. Add the drained spaghetti, cooked zucchini, sour cream and 1 tablespoon of butter to the pot with the sauce. Toss to coat. Add half the Parmesan and season with salt and pepper. If the sauce is too thick, stir in more reserved pasta 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, fettuccine or angel hair works well. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free alternative and use a plant-based Parmesan. The butter can be replaced with olive oil or vegan butter.

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 broth to revive the sauce.