Creamy Lemon Pasta

This Creamy Lemon Pasta is bright, rich, and comforting with the perfect balance of citrus and cream. It’s made with butter, garlic, lemon juice, cream, and just the right amount of seasonings. Cream cheese and Parmesan melt into the sauce, creating an ultra-silky finish that coats every piece of pasta. It’s easy enough for a weeknight but feels special enough to serve guests.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,379 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
1 ½ cups - heavy cream
1 tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - dried parsley
¼ tsp - red chili flakes
1 - juice of lemon
2 ounces - cream cheese
½ cup - grated Parmesan cheese
¼ cup - reserved pasta water
Extra Parmesan
extra lemon juice

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
In a skillet, melt butter and olive oil over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
Pour in heavy cream and bring to a simmer. Stir in salt, pepper, garlic powder, onion powder, parsley, and chili flakes.
Add the juice of 1 lemon and mix.
Add softened cream cheese and stir until melted and smooth.
Add Parmesan cheese and stir until the sauce thickens slightly.
Add cooked pasta and reserved pasta water. Toss until evenly coated and creamy.
Top with more Parmesan and a squeeze of lemon juice before serving, if desired.

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