Spring Chicken Spaghetti

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This recipe got rave reviews from the whole family, especially enjoying the cream sauce. It is such a velvety sauce that takes very little effort but comes out with so much great flavor. The carrots add a note of sweetness to the sauce and it’s balanced out by the saltiness of the parmesan cheese. This recipe for Spring Chicken Spaghetti is a lovely change of pace for your weeknight meals.

Spring Chicken Spaghetti

Don’t worry if you haven’t made carrot and zucchini ribbons before, it’s fairly easy if you have a good vegetable peeler. I prefer the Y-peeler over the Straight or Swivel styles for making ribbons. You have a little more control when you can lay the vegetables flat on the cutting board instead of trying to hold it. Another tip is to cut a few ribbons on side of the veggie and then flip it over to cut the rest. This makes the rounded vegetable flat and safer to cut.

Spring Chicken Spaghetti

If you don’t want to use or don’t have any spaghetti noodles on hand, you can swap out for other long pastas like fettuccini or linguini. I would caution against using a cut or short pasta, only because that might prove difficult to eat with the ribbons of carrots and zucchinis.

Spring Chicken Spaghetti

No grill? No worries – you have a few options. You can use a grill pan on your stove top. You can also bake the chicken rather than grill it. I would place it on a cooking rack in a parchment paper lined baking sheet and cook for 8-10 minutes on each side in a 375degF oven. Either way, make sure to let it rest a few minutes before slicing to serve. Much like a steak, chicken also needs time to reabsorb the juices to keep it tender.

Spring Chicken Spaghetti

Now Let’s Get Cookin’!


Spring Chicken Spaghetti

A delicious grilled chicken over a parmesan dill sauce with carrots and zucchini.
Course Main Course
Cuisine American
Keyword carrots, chicken and pasta, cream sauce, dill, grilled chicken, Parmesan, Pasta, zucchini
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Servings 6


  • lb Spaghetti
  • 4 tbsp Butter
  • 4 Garlic Cloves minced
  • 4 Large Carrots shaved into ribbons
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 qt Heavy Cream
  • 4 Medium Zucchini shaved into ribbons
  • 1 tsp Dill
  • 1 cup Parmesan Cheese grated

For the Chicken

  • 6 Chicken Breasts
  • 2 tbsp Italian Seasoning Blend see recipe below
  • ¼ cup OIl
  • ¼ cup Lemon Juice
  • 1 cup Chicken Broth


  • Combine marinating ingredients and chicken in a gallon zippered bag. Place in refrigerator and let marinate for around 4 hours (up to 24hrs).
  • Preheat your grill (or grill pan) to medium-high. Start water boiling for pasta.
  • In a large saute pan over medium heat, add butter. Once melted add garlic, carrot ribbons, salt and pepper. Stir to coat and let saute until carrots are tender. Reduce heat to medium-low and add heavy cream and dill. Allow to thicken, stirring occasionally.
  • Once grill is hot, start cooking chicken breasts (discard marinating liquid). Cook for 8-10 minutes on each side (until thickest part of thickest piece reaches internal temp of 165degF). Remove to cutting board and let rest.
  • Add spaghetti to boiling water and cook as directed on the package.
  • Add zucchini ribbons and parmesan cheese to carrots and cream sauce. Stir to combine. Let cook another 3 minutes.
  • Drain pasta in colander and then add to cream sauce. Toss to evenly coat.
  • Slice chicken, as desired.
  • Serve portion of pasta with sliced chicken on top.


Italian Seasoning

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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14 thoughts on “Spring Chicken Spaghetti

  1. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    This looks good. I was thinking the chicken could also be served with zucchini in place of the pasta.

  2. This looks so good! I am cutting back on carbs so the mix of vegetables with spaghetti looks like the perfect combination. Pinning!

  3. DelBlogger – Delaware – Social Media Manager and an award-winning blogger. Podcast Coach and Host, Social Media Educator, Online Content Creator, Brand Ambassador and Professional Speaker.
    DelBlogger says:

    There should be a warning before reading your posts “Do not read when hungry!” Thank you for sharing these delicious, decadent recipes #Alittlebitofeverything Link-up Party

  4. Reminds me of a dish at our local Italian restaurant. Thanks so much for linking up at the #UnlimitedLinkParty 117. Pinned.

  5. Cindy – Owner of Reinvented Delaware, a reinventing and repurposing home decor business located in Milford, Delaware. My husband and I work together to bring our customers farmhouse style home decor by using reclaimed and vintage style pieces that we find at auctions, estates sales and yard sales.
    Cindy Rust says:

    This looks delicious!I’m excited to tell you that this post will be featured in Tuesday Turn About Link Party this week! Thanks so much for linking up and we hope to see you this week! Pinned 😊

  6. Visiting again to say thanks so much for linking up at the #UnlimitedLinkParty 118. Pinned.

  7. Create With Joy – USA – Create With Joy is an inspirational blog full of ideas & resources to help you live a more creative life! For recipes, crafts, blogging tips, and more, visit https://create-with-joy.com!
    Create With Joy says:

    Estelle – this looks delicious!
    Congrats for being one of our Featured Guests at Inspire Me Monday Week 571! 🙂

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