This easy Creamy Lemon Garlic Pasta is rich, bright, and ready in under 30 minutes! Silky smooth creamy sauce is made flavorful with the perfect balance of parmesan, garlic, herbs, and fresh lemon juice.
Creamy Lemon Garlic Pasta
If you’re craving a pasta dinner that’s equal parts bright and satisfying, I’ve got you covered! This lemony, garlicky, creamy pasta recipe is total comfort food but doesn’t weigh you down. The herbs might be my favorite part because they’re a little unexpected. The basil and oregano, you may see coming, but the dill is my not-so-secret ingredient that always gets me a ton of compliments! It can hold its own against the lemon and garlic without overpowering them and it also adds the loveliest herbaceous aromatic quality. Oh, and don’t skip the red pepper flakes! The smallest pinch adds a mild warmth that helps cut through the creamy sauce in the very best way.
Enjoy more of my favorite easy pasta dinner recipes like one pot sausage pesto pasta, bacon tomato pasta, and spicy roasted cauliflower pasta!
Why did my cream curdle?
Your heat was probably too high! Avoid curdling your heavy cream by keeping the heat low and whisking the lemon juice in gradually. Try to avoid bringing the sauce to a boil after the cream and lemon juice have both been added to the pan!
How to Make Creamy Lemon Garlic Pasta
- Cook the pasta. Cook the pasta until al dente, drain, and set aside.
- Cook the aromatics. Melt the butter in a large skillet over medium heat, then add the garlic, basil, oregano, dill, garlic powder, onion powder, red pepper flakes, salt, and pepper and cook for 2 minutes, stirring frequently.
- Add the remaining sauce ingredients. Reduce the heat to low and slowly whisk in the heavy cream, broth, and lemon juice.
- Simmer. Simmer for 2-3 minutes, whisking occasionally, until the sauce is slightly thickened.
- Toss it all together. Toss in the pasta and stir until coated, then stir in the parmesan a little at a time until melted.
- Enjoy! Serve with lemon slices, parmesan cheese, and freshly cracked black pepper.
Storing
Honestly, creamy pasta is always best served fresh! If you do happen to have leftovers, let them fully cool to room temp, then store in an airtight container in the fridge for up to 4 days. Add a splash of milk or broth when reheating.
Ingredient Notes
- Pasta – Penne is my favorite because of the way the sauce clings to all of the ridges. However, you can use any pasta you have on hand!
- Butter – I like salted butter. If you use unsalted, just sprinkle in a little extra salt as needed.
- Garlic – Fresh really is best here. Keep it moving in the pan by stirring frequently, because you don’t want burned garlic!
- Dried Herbs – Dried basil, oregano, and dill is what you need. Measure with care! Dried herbs are potent, and you don’t want them to totally overpower the other ingredients.
- Seasonings – A perfect balance of garlic powder, onion powder, red pepper flakes, salt, and black pepper is what you’ll need.
- Heavy Cream – You can use half and half or even whole milk if preferred. Just note that your sauce will not be as thick or creamy!
- Broth – I typically use chicken broth. You can use vegetable broth to keep it vegetarian.
- Lemon – You’ll need the freshly squeezed juice of one lemon. For an extra fresh pop of flavor, add some lemon zest to the top of the pasta when plating!
- Parmesan – It’s VERY important to use freshly grated parmesan only! Pre-shredded cheese is coated in an anti-caking powder that prevents it from clumping in the bag. That, in turn, also causes it to seize up in your pan when making a sauce.
Enjoy!
~Nichole
Creamy Lemon Garlic Pasta
Ingredients
- 1 Pound Penne pasta
- 1/2 Cup Salted butter
- 6 Cloves Garlic minced
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1/2 tsp Dried dill
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Red pepper flakes
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 Cup Heavy cream
- 1 Cup Chicken or vegetable broth
- 1 Fresh lemon juiced
- 1 Cup Freshly grated parmesan cheese plus more for serving
Instructions
- Cook the pasta according to the package directions until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat, then add the garlic, basil, oregano, dill, garlic powder, onion powder, red pepper flakes, salt, and pepper and cook for 2 minutes, stirring frequently.
- Reduce the heat to low and slowly whisk in the heavy cream, broth, and lemon juice.
- Simmer for 2-3 minutes, whisking occasionally, until the sauce is slightly thickened.
- Toss in the pasta and stir until coated, then stir in the parmesan a little at a time until melted.
- Serve with lemon slices, parmesan cheese, and freshly cracked black pepper if desired.
Notes
This creamy lemon garlic pasta can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
