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Creamy Lemon Pasta

A close-up of a bowl of creamy lemon pasta with shredded chicken and fresh parsley.
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A quick and easy restaurant-style creamy lemon pasta dish perfect for busy weeknights. This recipe balances bright citrus with a silky Parmesan-cream sauce.

Ingredients

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  • 12 ounces linguine or spaghetti
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain Greek yogurt (optional, for a lighter sauce)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions in a large pot. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
  4. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If using Greek yogurt, whisk it in now until combined.
  5. Add the lemon zest and lemon juice to the sauce. Season with salt and pepper to taste.
  6. Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For added protein, you can add cooked chicken breast or shrimp to the pasta and sauce.
  • Adjust the amount of lemon juice and zest to your preference.
  • If you don’t have Greek yogurt, you can omit it or use sour cream for a similar tang.

Nutrition

Find it online: https://delicerecipe.com/creamy-lemon-pasta-recipe/