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Menu for 19 Sep to 25 Sep
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Herby Chicken over Lemony Spaghetti
Herby Chicken over Lemony Spaghetti

Herby Chicken over Lemony Spaghetti

with Zucchini

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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:Lightning Prep

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 clove


1 unit


6 ounce



10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

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





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium480 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; cut crosswise into ½-inch-thick pieces. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).


Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set spaghetti aside. Keep empty pot handy for step 5.


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.


While zucchini cooks, 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; 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 spaghetti over medium-high heat. Add garlic and half the lemon zest. 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.


Add spaghetti, zucchini, sour cream, and 1 TBSP butter(2 TBSP for 4 servings) to sauce; toss to coat. Add half the Parmesan and season with salt and pepper. (TIP: If needed, stir in more pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Divide between bowls. Top with chicken. Sprinkle with remaining Parmesan and lemon zest. Serve with remaining lemon wedges on the side.