Lemon Garlic Chicken Spaghetti with Zucchini and Chili Flakes

This creamy lemon spaghetti with Italian-spiced chicken and zucchini is a sophisticated twist on classic comfort food. Tender chicken cutlets are seasoned with Italian seasoning, then pan-seared until golden. Al dente spaghetti is tossed in a luscious sauce made with garlic, lemon zest, chicken stock and a touch of sour cream and butter, then finished with Parmesan and a pinch of chili flakes for a gentle kick.

Juicy zucchini adds freshness and texture, while the bright lemon and creamy sauce coat every strand. It’s a satisfying meal that feels indulgent yet light-perfect for a weeknight dinner that’s sure to impress.

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Ingredients

1.5 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. (Keep empty pot handy for Step 5.)
3. While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
4. Meanwhile, pat chicken dry with paper towels and season all over with Italian seasoning, salt and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice chicken crosswise.
5. Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest and a pinch of chili flakes. Cook, stirring, until fragrant, 20-30 seconds. Stir in ½ cup reserved pasta cooking water, stock concentrate and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
6. Add drained spaghetti, zucchini, sour cream and 1 tablespoon butter to pot with sauce; toss to coat. Add half the Parmesan and season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce. Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I substitute the chicken?

Absolutely. Try shrimp, sliced chicken breast or even tofu for a vegetarian option. Adjust cooking time as needed.

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.