This Creamy Lemon Pasta is an easy weeknight dinner that feels special. Fresh pasta is tossed in a bright, silky lemon sauce seasoned with cracked black pepper and plenty of Parmigiano. The result is a light, tangy, and comforting dish reminiscent of sunny Italian flavors.
Why You’ll Love This Creamy Lemon Pasta
Pasta is endlessly versatile: comforting, quick to prepare, and easy to adapt. This recipe coats fresh pasta in a creamy lemon sauce that’s bright, silky, and loaded with savory parmesan and freshly cracked black pepper. It feels indulgent without being heavy.
Ready in under 15 minutes, this dish delivers bold lemon flavor and melted Parmigiano in every bite. The recipe is flexible: add minced garlic for a garlicky version, stir in cooked shrimp or chicken for protein, or toss in vegetables like peas or asparagus to bulk it up.
Whether you want a no-fuss weeknight meal, a cozy comfort dish, or a date-night entrée, this creamy lemon pasta is a dependable and delicious choice.
Ingredients
This dish uses simple ingredients you likely already have. Exact measurements are included in the recipe card below.
- Fresh pasta
- Freshly cracked black pepper
- Butter
- Flour
- Chicken broth
- Lemon – zest and juice
- Heavy whipping cream
- Freshly fine-grated Parmigiano-Reggiano
For garnish: extra cracked black pepper, lemon zest, and additional grated cheese.
How to Make Pasta with Creamy Lemon Sauce
Step 1: Salt + Boil
Bring a large pot of salted water to a rolling boil.
Step 2: Start a Roux
- Heat cracked black pepper in a dry skillet over medium-high heat for 1–2 minutes until fragrant.
- Add butter; once melted, sprinkle in flour and cook 1–2 minutes while whisking to form a light roux.
Step 3: Add Broth + Cream
- Pour in chicken broth and bring to a low simmer.
- Whisk in the cream and cook a few minutes more until the sauce thickens slightly.
Step 4: Cook Pasta
Add fresh pasta to the boiling water and cook according to package directions.
Step 5: Add Cheese
Stir grated Parmigiano into the simmering sauce, then remove the skillet from the heat. Season with salt and more pepper to taste.
Step 6: Add Pasta
- Drain the pasta and add it to the skillet with the sauce, then add lemon zest and juice. Toss until every piece is coated.
- If the sauce becomes too thick, add reserved pasta water in 1/4-cup increments until you reach the desired consistency.
Step 7: Garnish
Top the pasta with extra Parmigiano, more lemon zest, and cracked black pepper. A sprinkle of chopped parsley is optional. Serve immediately.
FAQs
What does lemon juice do to pasta sauce?
Lemon juice brightens and lifts flavors, adding a clean acidity that balances the richness of cream and cheese. When adding lemon to any sauce, start with a little and taste as you go.
Will lemon juice make cream curdle?
Acid can cause cream to curdle if temperatures are extreme. To avoid this, add lemon juice when the sauce is just off the heat or at a gentle simmer so the temperature is moderate.
Why do chefs add pasta water to sauce?
Pasta water contains starch that helps emulsify and thicken sauces, allowing them to cling to the pasta. Add a little at a time to achieve a smooth, glossy coating.
Serving Suggestions
- Serve with a light, citrus-forward drink or a sparkling Italian wine to complement the lemony sauce.
- Offer a simple appetizer like bread with olive oil and balsamic while the pasta cooks.
- Pair with a bright vegetable side—broccolini or a green salad balances the richness of the cream.
- Finish the meal with a lemon dessert for a cohesive citrus-themed dinner.
More Pasta Recipes To Try
- Spicy Sausage Pasta
- Pasta Carbonara
- Butternut Squash & Pancetta Pasta
- Chili Garlic Noodles
- Spaghetti Squash Lasagna Boats (vegetarian option)
If you make this Creamy Lemon Pasta, tag the recipe creator on social media to share your version and photos.
Creamy Lemon Pasta
ingredients
- 8 oz fresh pasta
- 2 tbsp freshly cracked black pepper
- 2 tbsp butter
- ½ tbsp flour
- ½ cup chicken broth
- 1 lemon zested and juiced seeds removed
- ¾ cup heavy whipping cream
- ½ cup freshly fine grated parmesan reggiano cheese
- Garnish: cracked black pepper extra lemon zest, extra cheese
instructions
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Bring a large pot of salted water to a boil.
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Toast black pepper in a dry skillet over medium-high heat for 1–2 minutes until fragrant. Add butter and stir until melted, then whisk in flour and cook 1–2 minutes.
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Add broth and bring to a low simmer. Whisk in cream and cook until the sauce thickens slightly.
-
Cook fresh pasta in the boiling water according to package directions.
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Stir in the parmesan and remove the skillet from heat. Season with salt and pepper to taste.
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Add drained pasta to the skillet with lemon zest and juice. Toss to coat, adding reserved pasta water ¼ cup at a time if needed for consistency.
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Garnish with extra parmesan, lemon zest, cracked black pepper, and chopped parsley if desired. Serve immediately.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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