Italian Chicken over Lemony Spaghetti
with Zucchini & Chili Flakes
- Wheat
- Milk
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.
Ingredients
1 unit
Zucchini
1 clove
Garlic
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.)
• 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.
• 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.
• 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 two lemon wedges (four wedges for 4). Simmer until thickened, 1-2 minutes. Turn off heat.
• Add drained spaghetti, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) to pot with sauce; toss to coat. • Add half the Parmesan and season with salt and pepper. TIP: 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemony pasta, while some found it needed more lemon or sauce; the Italian-seasoned chicken received mixed reviews.
- Ease of prep: Generally easy to make, though a few found it more time-consuming or complex than expected.
- Suggestions: Consider adding more garlic, lemon, or cream for a richer sauce; some prefer broccoli over zucchini.
- Portions: Pasta amount was generous, but several wished for more chicken, sauce, or vegetables.
- Spice level: Some found the chili flakes too spicy; others enjoyed the kick — adjust to taste.
Reviews from our home cooks
The Italian Chicken over Lemony Spaghetti was delicious! I used extra garlic because I had it and way more than a pinch of the chili flakes. But we like spicy food. My only suggestion would be to double the zucchini included in the bag.
This was a delicious meal. A hint of lemon flavoring was so good on the spaghetti, the chicken was seasoned nicely with Italian seasoning. It was a quick meal and was delicious. If we have it again, we will separate the zucchini for serving.
It's great like the others and my kids never eat zucchini but somehow they ate it without complaint in this dish. I would personally suggest using way less Italian seasoning. It was a bit overpowering. I would also make the chicken lemon. I would make the sauce in the chicken pan and then add the spaghetti and use more than a pinch of the red pepper flakes.
Absolutely loved this recipe. I've never had pasta with lemon sauce and may never have it any other way going forward. Light and delicious. Perfect for summer. The chicken was delicious. Could have split this into two meals - one with only the pasta and zucchini and one with the chicken. Highly recommend.
Love squash with spaghetti. Honestly we love this dish, the flavor of the chicken with the lemony spaghetti and the sautéed zucchini is seriously delicious. As well as relatively easy to make
I really loved this recipe. The lemony sauce with the little bit of heat from the chili flakes was just so nice. The dish was quite simple, but the sauce, zucchini, and chicken all together was a nice balance. Comfort food!
The lemony spaghetti is fabulous, as is the Italian chicken. I would suggest modifying the recipe instructions though to put less seasoning on the chicken. I get the 2-portion meals and it stated to use the entire packet of seasoning, which was excessive.
Very easy and quick. Wasn't sure I would like lemony spaghetti but it was quite delicious with the zucchini. Chicken came out very tender. THUMBS UP!
So delicious! The chicken was a good amount of spice, lemon buttery spaghetti and a little kick with red pepper flakes. It was like eating at an italian restaurant good!
The spaghetti with zucchini and lemon were good but cooking the chicken with italian seasoning made my smoke alarm go off twice and even then it wasn't cooked through all the way.
