Lemon Parmesan Pasta
This easy Lemon Parmesan Pasta is packed with rich, bright, and creamy flavors. With less than 10 ingredients, it’s a no-fuss, one-pan comfort food dinner perfect for busy weeknights or any special occasion.
A big bowl of delicious pasta is ideal for so many occasions, whether it’s a weeknight dinner or a special celebration. This Lemon Parmesan Pasta has it all — it comes together quickly, is full of simple yet satisfying flavors, and is both creamy and bright for a restaurant-quality dish in an easy to make, at-home recipe.
This Lemon Parmesan Pasta is tender and chewy, buttery, and garlicky with a fresh lemon finish. And it couldn’t be simpler to make — it comes together in just 30 minutes…in one pan. Minimal clean-up is needed here too! If you’re a lemon pasta fan like us, try some of our other favorite easy and delicious recipes. This Creamy Lemon Ricotta Pasta is simple and decadent, and we always love this One Pan Lemon Pasta packed with bright flavor.
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, this recipe is no stress and uncomplicated. It cooks fast so you can have dinner on the table in no time.
- Simple Ingredients: This pasta calls for familiar, delicious ingredients you likely already have on hand in your fridge and pantry. Even if you need to shop, there’s less than 10, how great is that!
- Rich and Fresh Flavors: This dish is the perfect balance of creamy comfort food with fresh, bright flavors.
- Customizable: Easily substitute different ingredients or add in other flavors based on your preferences.
- Perfect Main Dish or Side: Hearty enough to be a main dish and versatile enough to be a side, this pasta can be served so many different ways.
Ingredients
- Pasta: We love shellbows, a perfect combination of shells and elbows in one. The curved shape holds the creamy sauce perfectly.
- Salt & Pepper: Seasoning is essential and makes all the difference.
- Garlic: Freshly minced, for sharp, aromatic flavor.
- Onion: Adds a deep, savory base flavor as they’re sauteed.
- Chicken Broth: To cook the pasta and help build the sauce. Use vegetable broth if you’d like.
- Lemon: For a bright and tangy flavor.
- Heavy Cream: Adds rich, creaminess to the sauce.
- Parsley: A fresh and bright finish.
- Parmesan Cheese & Shavings: Nutty and sharp, don’t skimp here, and freshly grate your own for the best flavor and texture.
- Butter & Olive Oil: For richness.
How To Make Lemon Parmesan Pasta
1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 mins. Add garlic and cook 1 min.
2. Add broth, pasta, salt, and pepper. Boil, then simmer until pasta is cooked and most liquid is absorbed, 10-12 mins.
3. Stir in heavy cream and lemon juice, butter and parsley. Mix in shredded Parmesan.
4. Serve topped with Parmesan shavings.
Watch How to Make It
Expert Tips
- Don’t Brown Garlic: Just saute the garlic so it’s sweet, nutty, and fragrant to give this dish the best flavor — you should not achieve any color. Avoid browning and toasting the garlic, which can give it a slightly bitter flavor.
- Use Freshly Grated Parmesan: This step is worth it, we promise. It’ll give the best flavor and texture (versus the pre-shredded variety that can be grainy and doesn’t melt as well).
- Reserve Pasta Water: Save a cup of the starchy “liquid gold” water the noodles are cooked in. Stir it in gradually to create an extra silky sauce that clings to the pasta.
- Adjust Lemon At The End: Before serving, taste and adjust the lemony flavor of the pasta. If you want a bit more tang and brightness, add another squeeze of lemon.
- Serve Immediately: This pasta is best served right after it’s finished cooking, when it’s hot and fresh.
What To Serve With Parmesan Lemon Pasta
This pasta is perfection as a main course, or as a side dish. Here are a few of our favorites to serve it with.
- Grilled chicken or shrimp
- Garlic Parmesan Ranch Chicken Skewers
- Crock Pot Chicken Drumsticks
- Simple green salad or caesar salad
- Sautéed garlicky greens or roasted vegetables
- Crusty Italian bread or garlic bread
Variations and Substitutions
- Use Half and Half: For a slightly lighter version, swap in half and half for the heavy cream. It’ll still be rich, creamy and decadent.
- Add Protein: Top this pasta or mix in grilled chicken or simply seasoned and seared shrimp for added flavor and to bulk up the dish.
- Add Veggies: Bump up the nutrition with any of your favorite vegetables. Add in broccoli florets, spring peas or zucchini for flavor and nice color.
- Make It Spicy: Sprinkle in chili flakes for some spice and a little kick.
- Use Gluten-Free Pasta: There are so many delicious varieties available — try any and all versions for a slightly different, but just as delicious, flavor and texture.
Storage
Store any leftover pasta in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat with a splash of stock or cream to loosen the sauce. Serve once warmed through.
We don’t actually recommend freezing this dish, as thawing the pasta and sauce can create a mushy texture and cause the sauce to separate. This pasta is best enjoyed right away!
FAQs
If you aren’t using freshly grated parmesan cheese, or you add the cheese too quickly to a too hot pan, the cheese will seize and clump up. Use parmesan you’ve grated yourself, and stir it into the sauce over medium low heat for the smoothest texture.
You can, but the cream will give the sauce the richest, creamiest texture. You can use half and half, whole milk, or a combination of either with extra broth to create the sauce if you’re avoiding the cream.
Taste and adjust the pasta and sauce once it’s finished cooking, before serving. If you’d like more of a lemony flavor, add in another squeeze of fresh lemon juice, or add in fresh lemon zest for even more citrusy flavor.
More Weeknight Pasta Recipes
- Crockpot Million Dollar Pasta
- Crockpot Olive Garden Chicken Pasta
- Creamy Baked Salmon Pasta with Boursin
- Dump and Bake Baked Ziti
Lemon Garlic Parmesan Pasta
Ingredients
- 16 oz shellbow pasta
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic minced
- 1 medium onion chopped
- 4 cups low sodium chicken or vegetable broth
- Juice of 1/2 lemon
- 1 cup heavy cream
- 1/2 cup chopped parsley
- 1/2 cup shredded Parmesan cheese
- 1/2 cup Parmesan cheese shavings
- 3 tbsp butter
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 mins. Add garlic and cook 1 min.
- Add broth, pasta, salt, and pepper. Boil, then simmer until pasta is cooked and most liquid is absorbed, 10-12 mins.
- Stir in heavy cream and lemon juice, butter and parsley. Mix in shredded Parmesan.
- Serve topped with Parmesan shavings.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat with a splash of stock or cream to loosen the sauce. Serve once warmed through.
