Creamy Lemon Pasta
Creamy Lemon Pasta is a quick and easy weeknight dinner, packed with bold citrus flavor, and finished with a rich, velvety sauce that clings to every bite of pasta.
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This easy lemon pasta recipe is always a hit for a cozy date night at home, when you’re in the mood for a comforting pasta dish, or need a no-fuss dinner for busy weeknights.
The recipe comes together in under 30 minutes and uses simple ingredients you probably already have on hand! I love when that happens! The fresh lemon juice and zest adds brightness and cuts through the richness of the cream, while garlic and red pepper flakes add the perfect kick of flavor.
It’s indulgent but balanced—and feels a little fancy without much effort.
Lemon Pasta is great alongside a perfectly cooked steak, an easy crock pot rotisserie chicken or a delicious pork tenderloin. Or you can add a quick cooking protein into the pasta such as sheet pan salmon, shrimp, or juicy chicken bites to round out your meal.
I love to enjoy this pasta as a cozy, comforting dinner with a big, fresh lemon vinaigrette salad and crusty garlic bread. Yum!
Ingredients
Here’s everything you’ll need to make this dreamy, creamy lemon pasta at home:
For the Pasta:
- 8 ounces pasta – Any shape works, but long noodles like spaghetti, linguine, or fettuccine are ideal for soaking up the sauce.
- 2 tablespoons butter – Adds richness and helps create the base of the sauce.
For the Sauce:
- 1 tablespoon flour – Helps thicken the sauce slightly without making it too heavy.
- 1 ½ cups heavy cream – The star of the sauce, bringing all the creaminess.
- ¼ cup white wine or chicken broth – Adds a layer of depth and balances the acidity from the lemon.
- 4 cloves garlic, minced – Fresh garlic adds a bold, aromatic flavor to the cream sauce.
- ⅓ cup Parmesan cheese – Freshly shredded will melt best.
- 1-2 large lemons (zest + ¼ to ⅓ cup juice) – Fresh lemon is key here. It brightens the dish and gives it that signature tang.
- ½ to 1 teaspoon red pepper flakes – Add more or less depending on how much heat you like.
To Finish:
- Salt and black pepper to taste – Be generous! The salt enhances all the other flavors.
- ¼ cup chopped fresh parsley and/or basil – I love the combo of both herbs for a pop of color and freshness.
How To Make It
Cook the pasta:
Boil your pasta in generously salted water until al dente. Before draining, reserve about ½ cup of pasta water—you might need it to loosen the sauce later.
Make the sauce base:
In a large skillet, melt the butter over medium heat, then stir in the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and whisk until fully incorporated—this will create a light roux to help thicken the sauce.
Add wine and cream:
Pour in the white wine (or broth), red pepper flakes, salt, and pepper. Stir well. Slowly whisk in the heavy cream, followed by the lemon juice and zest. Let the sauce gently bubble and thicken for a few minutes.
Stir in the cheese:
Sprinkle in the Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning as needed.
Combine pasta and sauce:
Add your cooked pasta to the pan and toss to coat. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Garnish and serve:
Top with chopped fresh parsley and basil, extra Parmesan, a squeeze of lemon juice and red pepper flakes or freshly cracked pepper for added flavor.
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Tips for Perfect Pasta
- Use fresh lemon juice and zest—bottled lemon juice just won’t give the same bright, clean flavor.
- Don’t skip the pasta water! The starch in the water helps bind the sauce to the pasta.
- Grate your own Parmesan—pre-shredded cheeses don’t melt as smoothly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or broth to loosen the sauce.
More Pasta Dishes
- Creamy Bruschetta Chicken Pasta
- Roasted Hidden Veggie Pasta
- Slow Cooker Boursin Chicken Pasta
- Chicken Broccoli Lasagna Skillet
- The Best Buttered Noodles
- Classic Baked Ziti
This Creamy Lemon Pasta is everything you want in a weeknight dinner—fast, flavorful, and full of comforting richness with a citrusy zing. Whether you’re serving it solo or pairing it with protein, this is one recipe you’ll want to make on repeat.
Video How To Make Creamy Lemon Pasta
Creamy Lemon Sauce Pasta
Equipment
Ingredients
- 8 ounces pasta
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 cup white wine or chicken broth
- 4 cloves garlic minced
- 1/3 cup grated or shredded Parmesan cheese
- 1-2 large lemon- zest and juice 1/4-1/3 cup fresh lemon juice
- 1/2-1 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh chopped parsley and/or basil
Instructions
- Boil your pasta in generously salted water until al dente. Before draining, reserve about ½ cup of pasta water—you might need it to loosen the sauce later.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and whisk until fully incorporated—this will create a light roux to help thicken the sauce.
- Pour in the white wine (or broth), red pepper flakes, salt, and pepper. Stir well. Slowly whisk in the heavy cream, followed by the lemon juice and zest. Let the sauce gently bubble and thicken for a few minutes.
- Add the Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning as needed.
- Combine pasta and sauce: Add your cooked pasta to the pan and toss to coat. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
- Garnish and serve: Top with chopped fresh parsley and basil, extra Parmesan, a squeeze of lemon juice and red pepper flakes or freshly cracked pepper for added flavor.
Nutrition
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