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American Recipes
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.

Tags:Family friendly
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

2 clove

Garlic

1 unit

Lemon

6 ounce

Spaghetti

(ContainsWheat)

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber7 g
Protein52 g
Cholesterol165 mg
Sodium470 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Large Pan
Plate
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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).

Cook Pasta
Cook Pasta
2

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Return empty pot to stove.

Cook Zucchini
Cook Zucchini
3

Meanwhile, 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.

Cook Chicken
Cook Chicken
4

Pat chicken dry with paper towels and 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.

Make Sauce
Make Sauce
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 (¾ cup for 4 servings), stock concentrate, and juice from 2 lemon wedges (4 wedges for 4). Simmer until thickened, 1-2 minutes. Turn off heat.

Finish and Serve
Finish and Serve
6

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