Simple Lemon & Thyme Chicken Spaghetti Recipe

Chicken and Spaghetti Recipe

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A delectable and simple Lemon Chicken Spaghetti with lemon cream sauce recipe with bright flavors and fragrant notes. Get dinner on the table for under $10 and under 30 minutes with this family favorite dish!

There is nothing more deliciously indulgent than a deep bowl of creamy pasta. Pair that scrumptious bowl of spaghetti with a tangy lemon and herb infused chicken, you really can’t go wrong.

If you haven’t tried this amazingly satisfying Lemon & Thyme Chicken Spaghetti with zucchini dish, you’re really missing out.

An Easy One Pan Dinner

Who doesn’t enjoy a delicious dinner that can be made with little to no mess? With our busy schedules, easy dinners with staple ingredients like chicken and pasta are an absolutely must.

We thrive on quick dinners that can be made as soon as we get home from work and on the table in less than 30 minutes. We learned of this recipe from our EveryPlate subscription and have rotated in into the dinner plan at least once a month.

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There is no reason to cut quality and flavor due to time and budget! You most likely already have all of these ingredients in your fridge and pantry so I challenge you to make this for dinner tonight! Clean up is simple, too!

Aside from a boiling pot of water and a cutting board, your only mess to clean up is one sauté pan. I am not including your dinner plates because I’m going to assume you’ll just lick those clean!

How to Make Creamy Pasta Sauce

This is a wonderful and super easy lemon cream sauce for pasta that offers enough variety from standard red sauce or alfredo.

You’ll love the brightness this dish brings thanks to the lemon. And if you’re looking for a great recipe to help you use all that zucchini from your garden, this will help!

While you can use different types of pasta for this dish, you definitely want to stick to a type of spaghetti. I prefer to use thin spaghetti, or linguini for this dish. If long pastas aren’t your jam, try penne or rigatoni.

Don’t worry about trying to make cream sauce if this is your first time! Also, if you’ve had your fair share of curdled or broken cream sauces, don’t fret! Mixing these ingredients into the one pan makes the cream sauce part fail proof!

The secret for perfectly creamy pasta sauce that won’t “break” is to use sour cream and cream cheese! These two ingredients are perfect substitutions for heavy cream because they offer thickness and have less risk of breaking.

They also already have the binding ingredients necessary to stick to the spaghetti without having to wait around for the sauce to thicken.

Once you realize how much easier cream sauces are using sour cream and/or cream cheese, you’ll be whipping up a million recipes with chicken and spaghetti.

Preparing the Dish

First, boil a large pot of water. Once water is boiling, add spaghetti into the pot with a big pinch of salt.

As the water and pasta come to a rapid boild, do your prep work:

  • Trim off the ends of the zucchini. Then, cut in half long ways then chop across into 1/2 inch thick pieces
  • Remove skin on garlic and mince.
  • Fully zest the lemon and then cut into quarters.
  • Remove thyme leaves from stem and chop

Continue to cook the pasta in rapidly boiling water for approximately 8 minutes. Taste test the pasta after about 6 minutes to gauge doneness.

You want it to be soft, but not mushy, and firm but not raw. This is called al-dente, meaning ‘to the tooth’, which is the intended texture of pastas. Before you drain the pasta, set aside some of the used water.

zucchini sauteeing in pan

Heat pan over medium high head and add 1 tablespoon of olive oil. Add zucchini and sautee while, stirring occasionally, until browned on both sides for approximately 10 minutes, or until soft. Season with salt and pepper.

Once done, set aside on a plate. As the zucchini cooks, pat chicken dry with paper towels. Season with salt, pepper, and sprinkle the thyme over the chicken (use less for a more subtle flavor).

Put It All Together

With the now empty pan the zucchini was in, add another drizzle of olive oil at medium-high heat. Add chicken and cook thoroughly until browned and cooked through, at least 4 minutes per side.

While chicken is finishing in the pan, add the garlic and cook until fragrant, for approximately 1 minute. Reduce heat to low.

Next, everyone goes in the pan! Stir in pasta, zucchini, and the rest of the ingredients (cream cheese, sour cream, stock concentrate, half the lemon zest, a squeeze of lemon juice, ¼ cup pasta cooking water), and 2 TBSP butter into pan with chicken until thoroughly combined.

simple Lemon & Thyme Chicken Spaghetti recipe

Turn off heat; season with salt and pepper. Serve separately between two dishes or in large pasta bowl. Top with as much remaining lemon zest and garnish lemon wedges on the side.

If the sauce is too thick, continue splashing in the pasta water and stir until you reach your desired consistency.

Low Carb Chicken Version

If you’re looking for a low carb chicken dinner, simply make this recipe without the pasta and you’ll have a keto chicken recipe to die for.

Zucchini and lemon are both low carb favorites that offer big taste and little impact to your net carb intake.

Simple Lemon & Thyme Chicken Pasta Recipe

Recipe’s You’ll Love:

Chicken Spaghetti Recipe

Simple Lemon and Thyme Chicken Pasta

A delectable and simple Lemon & Thyme Chicken Pasta recipe with bright flavors and fragrant notes. Get dinner on the table for under $10 and under 30 minutes with this family favorite dish!
Prep Time 5 mins
Cook Time 15 mins
Course Dinner
Cuisine American
Servings 2 people
Calories 443 kcal

Ingredients
  

  • 1 Zucchini
  • 1 Lemon
  • 1/3 pound thin spaghetti
  • 6 oz Trimmed and cleaned Chicken Breast
  • 2 Garlic Cloves
  • 1/2 tsp Dried Thyme
  • 1 tsp Chicken Stock Concentrate
  • 1 tablespoon Cream Cheese
  • 2 tablespoon Sour Cream
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil

Instructions
 

  • Add a large pinch of salt to a large pot filled with water and bring to a boil. As the water is on the flame, you'll want to do your prep work.
    Trim off the ends of the zucchini. Then, cut in half long ways then chop across into 1/2 inch thick pieces.
    Remove skin on garlic and mince.
    Fully zest the lemon and then cut into quarters.
    Once water is boiling, add spaghetti into the pot. Continue to cook the pasta in the rapidly boiling water for approximately 8 minutes. Taste test the pasta after about 6 minutes to gauge doneness. You want it to be soft, but not mushy, and firm but not raw. Set aside ½ cup pasta cooking water, before you drain. Allow drained pasta to sit in colander through next steps.
    Heat pan over medium high head and add 1 tablespoon of olive oil. Add zucchini and sautee while, stirring occasionally, until browned on both sides for approximately 10 minutes, or until soft. Season with salt and pepper. Once done, set aside on a plate.
    As the zucchini cooks, pat chicken dry with paper towels. Season with salt, pepper, and sprinkle the thyme over the chicken (use less for a more subtle flavor). With the now empty pan the zucchini was in, add another drizzle of olive oil at medium-high heat. Add chicken and cook thoroughly until browned and cooked through, at least minutes per side.
    While chicken is finishing in the pan, add the garlic and cook until fragrant, for approximately 1 minute. Reduce heat to low.
    Next, everyone goes in the pan! Stir in pasta, zucchini, and the rest of the ingredients (cream cheese, sour cream, stock concentrate, half the lemon zest, a squeeze of lemon juice, ¼ cup pasta cooking water), and 2 TBSP butter into pan with chicken until thoroughly combined. Turn off heat; season with salt and pepper.
    Serve seperately between two dishes or in large pasta bowl. Top with as much remaining lemon zest and garnish lemon wedges on the side.





    Chicken Spaghetti Recipe
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