Easy Creamy Lemon Pasta

Why You’ll Love Easy Creamy Lemon Pasta Recipe

This creamy lemon pasta is quick and easy to make with everyday ingredients. The lemon adds a bright, refreshing zing that balances the richness of butter, cream, and parmesan. It’s versatile — great as a main dish or side — and gives you that creamy, comforting pasta vibe without needing tons of effort or time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces uncooked pasta (rigatoni or penne recommended)

• 2 tablespoons butter

• 1/2 tablespoon flour

• 1 small clove garlic, minced

• 1/4 cup chicken broth (or vegetable broth, or a dry white wine if you prefer)

• 2 teaspoons lemon juice + zest of 1/2 lemon

• 1 cup heavy (or whipping) cream

• 1/3 cup freshly grated parmesan cheese

• Salt and pepper, to taste

• Optional garnish: chopped fresh parsley & extra parmesan

Directions

1. Boil a large pot of well-salted water and cook the pasta al dente according to package directions.

2. While the pasta cooks (about 10 minutes before it’s done), melt the butter in a skillet over medium-high heat. Sprinkle in the flour and stir for 1–2 minutes to form a roux.

3. Add the minced garlic, then the broth (or wine), lemon juice and zest. Let the mixture bubble for about a minute.

4. Whisk in the heavy cream. Simmer for a few minutes until the sauce thickens to your liking.

5. Stir in the grated parmesan cheese. Remove the skillet from heat. Season generously with salt and pepper.

6. Drain the pasta (reserve a little pasta water if the sauce needs thinning), then add the pasta to the skillet. Toss well so the sauce coats the pasta evenly. If desired, add a splash of pasta water to loosen up the sauce.

7. Serve immediately, garnished with extra parmesan and chopped parsley if you like.

Servings and timing

• Serves: approximately 4 servings (reasonably sized portions) — you can double the recipe if serving very hungry guests or as a main meal.

• Prep time: ~5 minutes

• Cook time: ~20 minutes

• Total time: ~25 minutes

Storage/Reheating

This pasta is best enjoyed fresh, while the sauce is still silky. If you have leftovers, store them in an airtight container in the fridge for up to 3–4 days. When reheating, warm gently over low heat. The sauce may thicken — you can add a little splash of broth or cream (or reserved pasta water) to loosen it up. Freezing is not recommended as the creamy sauce may separate or change texture.

Variations

• Use any pasta shape you have on hand — penne, fusilli, even spaghetti.

• Add protein: stir in cooked shrimp, chicken, or even rotisserie chicken to make it more filling.

• Add vegetables: broccoli, asparagus, or peas would pair nicely with the lemony cream sauce.

• Adjust lemon: if you prefer a subtler citrus flavor, reduce the lemon juice or skip the zest.

FAQs

How can I make this recipe vegetarian (or vegan)?

You can make it vegetarian by using vegetable broth instead of chicken broth. For a vegan version, you’d need to substitute the cream and parmesan — while possible, it may affect the texture and creaminess significantly.

Can I use milk instead of heavy cream?

It’s not recommended. Because of the acidity from the lemon juice, milk (or low‑fat dairy) is likely to curdle. Heavy cream works best thanks to its higher fat content, which helps keep the sauce smooth and creamy.

What pasta shapes work best?

Rigatoni or penne are ideal because they hold onto the creamy sauce well. But feel free to use whatever you have — penne, fusilli, or even spaghetti can work.

My sauce became too thick — what should I do?

If the sauce gets too thick, add a splash of the reserved pasta cooking water (or a bit of broth) to loosen it up before or after tossing the pasta.

Can I prepare the sauce ahead of time?

You technically can, but because of the cream, the sauce will likely thicken or separate when chilled. If you reheat it, do so slowly over low heat and stir gently — you may need to add a little liquid (cream or broth) to get back a smooth consistency.

How can I lighten up the recipe?

You could reduce the amount of cream slightly, or serve smaller portions alongside a big salad or vegetables. Keep in mind that diluting the cream too much may change the sauce’s texture.

Can I add protein or veggies?

Yes — cooked shrimp, chicken, or vegetables like broccoli or asparagus work very well. Just add them when you toss the pasta with the sauce (or heat them separately, then mix).

Is this good as a main dish or a side?

It works both ways. As a main, it’s rich and satisfying. As a side, it pairs well with grilled meats, fish, or a simple salad or garlic bread.

What if I don’t have parmesan?

The parmesan adds saltiness and umami. Without it, the flavor will be milder; you might need extra salt and perhaps a splash more lemon for brightness, but the sauce will be less rich and cheesy.

Can I freeze leftovers?

Freezing is not recommended. Cream-based sauces tend to separate or change texture when frozen and thawed, so the result may be grainy or watery.

Conclusion

Easy Creamy Lemon Pasta is a wonderful recipe when you want something comforting, bright, and satisfying without much fuss. With just a handful of simple ingredients and 25 minutes, you get creamy, lemony pasta that works as a cozy main dish or a lovely side. Its flexibility — in pasta type, add-ins, and serving style — makes it a go-to for quick weeknight dinners or casual gatherings.