Lemon Herb Chicken and Zucchini Spaghetti with Creamy Parmesan Sauce

This creamy lemon herb chicken and zucchini spaghetti is a bright and satisfying twist on classic chicken pasta. Tender Italian-seasoned chicken cutlets and sautéed zucchini are served over al dente spaghetti coated in a luscious, cheesy lemon sauce. It’s a restaurant-quality meal that comes together quickly in your own kitchen.

The sauce is made with garlic, lemon zest and juice, chicken stock and a touch of sour cream and butter for richness. Finished with Parmesan cheese and fresh lemon zest, every bite is packed with flavor. 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 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 Vegetable 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 all 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. Add the spaghetti to the boiling water and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside. Keep the empty pot handy.
3. Meanwhile, 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 dry with paper towels and season all over with Italian seasoning, salt and pepper. Heat a drizzle of vegetable 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, then slice crosswise.
5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add the garlic and half the lemon zest and cook until fragrant, 20-30 seconds. Stir in ½ cup reserved pasta cooking water, the chicken stock concentrate and the juice from 2 lemon wedges. Simmer until thickened, 1-2 minutes. Turn off the heat.
6. Add the spaghetti, zucchini, sour cream and butter to the sauce and toss to coat. Add half the Parmesan cheese and season with salt and pepper. If needed, stir in more pasta cooking water a splash at a time until the spaghetti is well coated. Divide the pasta among bowls, top with sliced chicken and sprinkle with remaining Parmesan and lemon zest. Serve with 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 or even short shapes like penne.

How can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative, use a dairy-free sour cream and omit the Parmesan or use a vegan Parmesan.

Can I prepare this ahead of time?

The dish is best served fresh, but you can cook the chicken and zucchini ahead and reheat gently. Toss with freshly cooked pasta and sauce.