When I think about comfort food, this creamy lemon pasta always finds its way to the top of my list. It’s got that silky texture we crave after a long day, paired with the bright zing of fresh lemon. The magic here is that it’s part of those one pot pasta recipes we all secretly adore. No mountains of dirty dishes—just one pot, one dreamy meal. I’ve tried my fair share of lemon pasta recipes over the years, and this one feels like the one that sticks. It straddles the line between rich and refreshing, which isn’t easy to pull off. The sauce clings to the noodles like they were meant for each other, and every forkful reminds me why I keep this dish on repeat. What I love most is how it checks so many boxes: it’s the kind of creamy pasta recipe that feels indulgent without being over the top, it works as a weeknight rescue when you’re too tired to fuss, and honestly, it makes me look like I’ve got it all together. Whether you’re calling it a lemon pasta recipe or slotting it under your One Pot Pasta Meals, it’s a keeper. Some folks call it easy creamy pasta recipes—I just call it dinner.

1) Key Takeaways
2) Easy Creamy Lemon Pasta Recipe
3) Ingredients for Creamy Lemon Pasta
4) How to Make Creamy Lemon Pasta
5) Tips for Making Creamy Lemon Pasta
6) Making Creamy Lemon Pasta Ahead of Time
7) Storing Leftover Creamy Lemon Pasta
8) Try these Main Course next!
9) Creamy Lemon Pasta
10) Nutrition

1) Key Takeaways

This creamy lemon pasta recipe from Elena at Elena Cooks brings together bright lemon and rich cream in one pot. It’s easy enough for weeknights yet special enough for company. The sauce clings to pasta like a warm hug, making it one of those one pot pasta recipes that feels like home.

You’ll learn how to create a silky sauce with Parmesan and lemon zest, balance the flavors so they don’t overpower, and prepare it in less than thirty minutes. We cover ingredients, steps, storage, and tips so you can enjoy it without stress. If you’ve been searching for creamy pasta recipes that hit the right balance, this dish does the job.

The recipe works as a flexible base. Add greens, toss in grilled chicken, or keep it plain and simple. By the end you’ll see why so many lemon pasta recipes circle back to this style. It’s comforting, refreshing, and yes, dishwasher friendly since you only need one pot.

2) Easy Creamy Lemon Pasta Recipe

I like meals that don’t require a sink full of dishes. This one pot pasta recipe keeps cleanup light. I use one pot for everything so the pasta soaks up the broth and cream as it cooks. The starch from the noodles thickens the sauce, so you get a rich finish without effort.

The lemon zest wakes up the cream, which could otherwise feel heavy. I use two fresh lemons, and I prefer to grate the zest right over the pot so nothing gets lost. Parmesan comes in at the end to thicken and flavor. It melts in smooth if you stir slowly.

With this method, you don’t need side sauces or add-ons. The dish stands on its own. But if you want variety, it pairs well with a crisp salad. I’ve cooked this for friends on weeknights, and they’re always surprised that such a simple process delivers such a creamy pasta recipe.

3) Ingredients for Creamy Lemon Pasta

Spaghetti or Linguine: I like long noodles because they tangle well with the sauce. Twelve ounces works for four servings.

Olive Oil: A couple tablespoons coat the garlic and help keep the noodles from sticking. The flavor stays subtle but adds depth.

Garlic: Three cloves minced add warmth to the cream and lemon. It cooks fast, so watch it closely to avoid bitterness.

Heavy Cream: One cup gives the pasta its velvety body. Some swap in half and half, though the sauce won’t be as thick.

Parmesan Cheese: Fresh grated Parmesan melts smooth and gives the sauce its salty edge. One cup folded in slowly works best.

Lemon Juice and Zest: Two fresh lemons bring zing. Juice adds brightness and zest ties flavor into the cream.

Broth: Two cups of chicken or vegetable broth cook the pasta in the same pot. It pulls starch into the sauce.

Salt and Pepper: Add near the end. The Parmesan already brings salt, so taste first and season lightly.

Parsley: Chopped fresh parsley scattered on top gives color and a clean finish. I like a big handful for serving.

4) How to Make Creamy Lemon Pasta

Step 1. Heat olive oil in a large pot over medium. Toss in garlic and stir until it smells strong but not burnt.

Step 2. Add broth, cream, lemon juice, and zest. Stir well so the liquids blend. Bring to a steady simmer.

Step 3. Place pasta straight into the simmering mix. Stir often so noodles don’t clump. Cook until tender and sauce thickens.

Step 4. Lower heat and fold in Parmesan a little at a time. Keep stirring so it melts smooth and doesn’t clump.

Step 5. Taste sauce and add salt and pepper. Adjust as you like. The lemon should cut through the cream, not drown it.

Step 6. Garnish with parsley. Serve straight from the pot for family style or plate with a drizzle of sauce over top.

5) Tips for Making Creamy Lemon Pasta

I’ve found that fresh lemons change the whole dish. Bottled juice doesn’t give the same lift. Zesting straight into the pot keeps oils strong.

Parmesan needs slow stirring. If you dump it in all at once, it clumps. I add a handful at a time, stirring until smooth before more.

Don’t rush the pasta. Keep the simmer steady, stir often, and let the starch work into the sauce. This step makes the one pot pasta recipe creamy without flour or thickeners.

6) Making Creamy Lemon Pasta Ahead of Time

I cook this pasta earlier in the day when I know I’ll be busy later. The sauce thickens in the fridge, so I hold back a splash of broth to thin it when reheating.

If storing overnight, keep the parsley out until serving. Herbs darken fast and look tired the next day. Fresh garnish brings back color.

When planning ahead for guests, I make the base sauce and boil noodles right before serving. The mix comes together fast and tastes fresher that way.

7) Storing Leftover Creamy Lemon Pasta

Leftovers sit well in the fridge for up to three days. I keep mine in glass containers so they reheat even. Plastic sometimes leaves a smell behind.

When reheating, add a small splash of broth or water. The pasta soaks up sauce overnight and needs liquid to loosen. A quick stir in a pan on low works best.

If you want to freeze, portion in single servings. Thaw overnight and warm slow on the stove. The sauce may separate a bit, but stirring brings it back.

8) Try these Main Course next!

9) Creamy Lemon Pasta