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Menu for 15 Jun to 21 Jun
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Italian Chicken over Lemony Spaghetti
Italian Chicken over Lemony Spaghetti

Italian Chicken over Lemony Spaghetti

with Zucchini and Chili Flakes

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Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty yet light and guaranteed to put a smile on any pasta-lover’s face.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


1 unit


6 ounce



10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein43 g
Cholesterol145 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise, then cut into ½-inch pieces. Mince garlic. Zest and quarter lemon (quarter both lemons for 4 servings).


Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ⅔ cup pasta water (1 cup for 4 servings), then drain. Return empty pot to stove.


Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and 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.


Pat chicken dry with paper towels, then season all over with salt, pepper, and Italian Seasoning. Heat a large drizzle of oil in pan used for zucchini 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.


Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, about 30 seconds. Stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and juice from 2 lemon wedges (4 wedges for 4). Simmer until thickened, about 1 minute. Turn off heat.


Add spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to pot with sauce; toss to coat. Stir in half the Parmesan; season with salt and pepper. (TIP: If pasta seems dry, stir in reserved cooking water, a splash at a time, until creamy.) Divide between bowls. Top with chicken. Sprinkle with remaining Parmesan, remaining lemon zest, and a pinch of chili flakes, if desired. Serve with remaining lemon wedges on the side.