I love how this pasta combines the tang of lemon with the richness of cream and parmesan—it feels indulgent but still light enough for any season. The whole thing comes together in about 25 minutes with simple pantry staples, which makes it ideal for a quick dinner. It’s also incredibly versatile, and I can easily serve it on its own or pair it with chicken, shrimp, or veggies.
Ingredients
(Here’s a tip: Check out 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, vegetable broth, or dry white wine
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
Garnish: fresh parsley and extra parmesan (optional)
Directions
I start by boiling a salted pot of water and cook the pasta al dente according to the package.
When the pasta is about 10 minutes from done, I melt butter in a skillet over medium-high heat.
I sprinkle in the flour and stir for 1–2 minutes until it’s slightly golden and combined.
I add the minced garlic, then pour in the broth (or wine), lemon juice, and lemon zest, letting it bubble for a minute.
I whisk in the cream and let it cook for a few more minutes until the sauce thickens.
I stir in the parmesan, take it off the heat, and season with plenty of salt and pepper.
After draining the pasta (I reserve a tablespoon of pasta water), I toss it in the sauce until every piece is coated.
I garnish with chopped parsley and extra parmesan before serving right away.
Servings and timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
Variations
When I want to mix it up:
I add grilled chicken, shrimp, or sautéed mushrooms for extra protein or heartiness.
I switch out penne or rigatoni for spaghetti or fettuccine.
I mix in a handful of baby spinach just before the pasta finishes cooking.
A little crushed red pepper gives it a mild kick.
I’ve also tried it with lemon-infused olive oil drizzled on top—amazing.
Storage/Reheating
This pasta is best served fresh, but here’s how I handle leftovers:
I store it in an airtight container in the fridge for up to 3 days.
When reheating, I add a splash of cream or broth to loosen the sauce, then warm it gently on the stove or in the microwave.
I stir often to keep the sauce creamy and avoid overcooking the pasta.
FAQs
Can I use milk instead of cream?
I don’t recommend it. The lemon will likely curdle the milk, and the sauce won’t thicken properly without extra flour or cornstarch.
What pasta shape works best?
I usually go for rigatoni or penne because they hold the creamy sauce well, but any short pasta or even long ones like linguine work great too.
Can I make this vegetarian?
Yes—I just use vegetable broth instead of chicken broth or wine. Everything else is already vegetarian-friendly.
How do I make the sauce less thick?
If the sauce gets too thick, I stir in a little reserved pasta water before serving to thin it out without losing the creamy texture.
Is it very lemony?
It has a gentle lemon flavor that brightens the dish without being overpowering. I adjust the amount of juice or zest depending on how tangy I want it.
Conclusion
Creamy lemon pasta is one of my favorite quick dinners—it’s elegant, comforting, and bright all at once. With just a few ingredients and minimal prep, I can have a restaurant-worthy dish on the table in under 30 minutes. Whether I keep it simple or dress it up with protein, it’s always a winner.
