This post may contain affiliate links. Please read our disclosure policy.
This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.
You may also enjoy this White Wine Cream Sauce for Ravioli or Best Penne alla Vodka Recipe.
Why you’ll love it
I’m so excited about this creamy lemon pasta sauce! I just love how easy and quick it is, and it’s great that you don’t need a ton of ingredients or time to make something so comforting. Butter, cream, a touch of garlic, parmesan, and lemon juice are always in my kitchen.
The lemon cream sauce nicely coats those tasty little tubes of pasta. You could say it’s inspired by pasta al limone, which you’ll find on restaurant menus, but it’s super simple to make at home. It makes a bright and impressive side dish or main course!
What you’ll need
- Pasta – rigatoni is the perfect complement for the sauce
- Butter and flour – to make a simple roux and give the sauce a thicker consistency
- Garlic – for a pop of savory flavor
- Chicken broth – or for a fancy touch, use a dry white wine like sauvignon blanc or pinot grigio
- Lemon – we’re using both fresh lemon juice and zest
- Heavy cream – for that silky, luscious texture
- Parmesan cheese – always grate your own!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- To zest the lemon, I use my handy Microplane zester/grater.
- I highly recommend grating your own parm. It tastes and melts better! I always keep a wedge in my fridge, and I use my Zyliss grater here.
- The is the cast iron skillet I use to make the sauce, and here is whisk pictured.
How to make creamy lemon pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta. Meanwhile, in a skillet, melt the butter and stir in the flour to make a roux. Add in the garlic, broth, lemon juice, and zest, and bubble for a minute or so. Whisk in the cream. Simmer until thickened up as desired.
Stir in the parmesan, and remove from the heat. Season generously with salt and pepper. Toss with the drained pasta, and garnish with extra parm and chopped fresh parsley if you like.
Pro tip
If the sauce gets too thick, simply add a little bit of the pasta water to thin it out.
Substitutions and variations
- I used rigatoni, but feel free to sub with whatever pasta you’ve got on hand. Penne would work great as well.
- I don’t recommend subbing anything else for the cream in this recipe. The citrus is very likely to curdle the sauce, and heavy (or whipping) cream can withstand it due to the higher fat content.
- You could add some shrimp or cooked chicken (like rotisserie chicken) if you wanted to add a protein to this dish.
What to serve with creamy lemon pasta
- This pasta is delicious as a side dish. Try serving it with my Parmesan Crusted Chicken, Easy Pan Seared Pork Chops, or Easy Pan Seared Salmon.
- If it’s your main event, I recommend serving it alongside a light salad like my Super Simple Parmesan Arugula Salad.
- Or you could make breadsticks, garlic knots, or my Cheesy Garlic Bread.
Leftovers and storage
- This pasta recipe is one I highly recommend eating fresh, but if you do have leftovers, store for 3-4 days in the fridge and reheat over a low heat.
- I don’t recommend freezing leftovers.
Will you give this pasta with a lemon cream sauce a try? Questions? Let me know in the comments below! I’d love if you left a star rating and review, or tag me on Instagram.
Creamy Lemon Pasta
Ingredients
- 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/veg broth or dry white wine
- 2 teaspoons lemon juice + zest of 1/2 lemon
- 1 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Garnish: fresh parsley & extra parm optional
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.
- Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for 1 minute.
- Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
- Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if desired. Serve immediately.
Notes
- This pasta makes 4 reasonably-sized portions with plenty of sauce, but if you’ve got really hungry people and you’re not serving it with anything else, I would double the recipe. Serves 2-4 depending on how much people eat.
- I do NOT recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce is very likely to curdle it, and you’ll have to add more flour to thicken the sauce.
- This pasta recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Super quick, easy and delicious. I made it with the dry white wine instead of the broth. So yummy. I served it with a side of grilled chicken for some protein. Thank you Natasha for all of the great recipes.
Wonderful to hear, Kimberly! Appreciate your review, as always. 🙂
Delizioso! My second time making this. Recipe is very easy to follow with lemon cream the end result. Exceptional pasta! Thank you
You’re very welcome, Leslie!! Glad it’s on repeat.
We loved this so much – super easy and that sauce is to die for ❤️. I made it exactly as written and served with some asparagus and it was such a perfect meal. Definitely a keeper! Thank you Natasha!
Yay!! You’re very welcome, Jenny!
Delicious! Made recipe as written and it was a HIT!
Yay!! Thanks, Kayla!
Good recipe for a Creamy Lemon Pasta Sauce. I think one could omit the flour (but more butter) and it would still turn out very thick and creamy! Ended up adding more chicken broth to thin out a bit.
I used everything as per recipe except for heavy cream, only had half and half (did not curdle) and it still turned out too thick for me but the taste was spot on.
Delicious as always but mine wasn’t anywhere as bright white and lemony looking as yours.. more like it was in a lemon pesto sauce. Tasted great but your photos and my leftovers in the fridge have as much in common as a spacecraft and a tricycle.
Hahaha I wonder why! Did you maybe cook the roux for longer?
I’m going to make this. I absolutely love lemon in about anything! I wonder if it would work if I omitted the roux? I also think some toasted pine nuts would be grate (ha ha see what I did there) for a texture component to the dish.
Hi Amanda!! Looool I live for puns. 😀 I think you could omit the roux but it may take a bit longer to thicken up. Pine nuts sound grate to me as well!
I made this tonight with a few changes. I added in fresh oregano and parsley into the sauce as it cooked down. I made a seasoned breadcrumb topping with lemon zest, garlic, oregano, parsley, and Parmesan. So good!! The only thing I’d change is I’d eliminate the flour and cook down the sauce to let it thicken; roux sauces have a tendency to go gummy as they cool!
Fantastic, the lemon is dynamite in this dish.
Thanks so much, Em!!!
Loved it! Found that this recipe worked a bit better with an extra half tbsp of flour, but was amazing either way especially with shrimp or salmon added!
So happy you enjoyed it, Nari!