Bring a large pot of salted water to a boil. Wash and dry all produce.

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

While zucchini cooks, pat chicken dry with paper towels and season all over with Italian Seasoning, salt and pepper.

Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 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 same pan over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, 30 seconds. Stir in ¼ cup reserved pasta cooking water and juice from half the lemon. Simmer until thickened, 1-2 minutes. Turn off heat.

Add spaghetti, zucchini, sour cream, half the Parmesan, and a drizzle of olive oil to sauce. Toss to coat. Add more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.

Divide between bowls and top with chicken. Top with remaining Parmesan and lemon zest. Add a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.